Description
A moist and flavor-packed cake featuring the natural sweetness of dates and apricots, brightened with fresh orange and finished with a satisfying almond crunch topping.
Ingredients
1 cup Medjool dates, pitted and chopped
1/2 cup dried apricots, chopped
3/4 cup fresh orange juice
1 tablespoon orange zest
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sliced almonds
1 tablespoon honey
1/4 teaspoon sea salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Step 2: In a small saucepan, combine the chopped dates, apricots, and orange juice. Bring to a simmer over medium heat for 5 minutes until the fruit is soft and the liquid is reduced. Stir in the orange zest and let cool.
Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
Step 4: Sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the cooled fruit mixture.
Step 5: Pour the batter into the prepared pan and smooth the top.
Step 6: In a small bowl, toss the sliced almonds with honey and sea salt. Sprinkle this mixture evenly over the cake batter.
Step 7: Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool in the pan for 20 minutes before transferring to a wire rack.
Notes
Ensure the fruit mixture is cool before adding to the batter to maintain the correct texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 45 mg
