Description
An aromatic and moist cake inspired by Moroccan flavors, featuring sweet Medjool dates, fresh orange zest, and a crunchy toasted almond crust.
Ingredients
1.5 cups Medjool dates, pitted and chopped
1 cup boiling water
Zest and juice of 2 large oranges
2 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon salt
0.5 cup unsalted butter, softened
0.75 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
0.75 cup sliced almonds for topping
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or parchment paper.
Step 2: Place the chopped dates in a bowl and pour the boiling water and orange juice over them. Let soak for 10 minutes, then mash or pulse in a food processor until a thick paste forms.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 4: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest and vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the date paste. Mix until just combined; do not over-mix.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface.
Step 7: Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before removing the sides.
Notes
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the dates are very soft before mixing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts & Baked Goods
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 38g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg
