Moist Date Cake

A dark, dense crumb that is slightly tacky to the touch, releasing a natural caramel aroma. The texture is meltingly soft, nearly pudding-like, with dates that blend seamlessly into the batter.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 487
• Protein: 6 g
• Carbs: 77 g
• Fat: 16 g

Ingredients

• 166.7 g Date ( pitted and chopped )
• 133.3 ml Mineral water ( boiling )
• 0.7 tsp Baking soda
• 66.7 g Minimum butter sweet ( softened )
• 100 g Brown sugar
• 1.3 piece Egg ( at room temperature )
• 133.3 g Wheat flour ( sifted )
• 0.7 tsp Baking powder
• 0.7 tsp Cinnamon powder
• 0.7 tbsp Orange blossom water

Instructions

1. Hydrating the dates

   Cut the dates into small pieces. Pour the boiling mineral water over them with the baking soda. Let rest until the fruit softens and forms a coarse paste. Stir in the orange blossom water.

2. Creaming the butter

   Cream the softened butter with the brown sugar until smooth. Incorporate the eggs one by one, whisking vigorously to emulsify the mixture.

3. Mixing dry ingredients

   Sift the flour with the baking powder and cinnamon. Pour this mixture over the creamed butter. Mix with a spatula, then add the water and date mixture. The batter should be thick and fragrant.

4. Baking

   Pour into a buttered cake tin. Bake at 180°C. The cake is ready when a knife blade comes out clean and the edges start to pull away slightly from the tin.

Chef's tips

• The secret is letting the dates fully soak in the boiling water so they melt into the batter.
• Do not overmix the batter once the flour is added, or the cake will lose its lightness.

Storage

Keeps for 3 days at room temperature under a cloth or in an airtight container. It tastes even better the next day.