Moist Date Cake
Ingredients
- 166.7 gDate (pitted and chopped)
- 133.3 mlMineral water (boiling)
- 0.7 tspBaking soda
- 66.7 gUnsalted butter (softened)
- 100 gBrown sugar
- 1.3 pcEgg (at room temperature)
- 133.3 gWheat flour (sifted)
- 0.7 tspBaking powder
- 0.7 tspCinnamon powder
- 0.7 tbspOrange blossom water
Method
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.
- 1
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
Cream the softened butter with the brown sugar until smooth. Incorporate the eggs one by one, whisking vigorously to emulsify the mixture.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days at room temperature under a cloth or in an airtight container. It tastes even better the next day.
