Date Cake
User Reviews
5
Date Cake
Description
This cake starts by soaking pitted Medjool dates in hot milk for one hour to soften them and infuse the milk with warm sweetness. The softened dates and milk are blended with eggs, olive oil, and vanilla extract, forming a wet base. Dry ingredients including all-purpose flour, baking powder, baking soda, and salt are folded in gently to preserve tenderness. Baking in a prepared pan at 350°F generates a cake with a moist crumb and dense texture characteristic of date-based cakes.
The optional step of drizzling date syrup over the warm cake adds an extra layer of sticky sweetness that complements the natural caramel notes of the Medjool dates. The cake can be served as a snack or dessert and readily pairs with tea or coffee.
Storage guidance notes the cake without syrup keeps at room temperature in an airtight container for up to five days; with syrup it is best refrigerated to maintain firmness. The nutrition analysis excludes the syrup topping.
Ingredients
- 2 cups (9-ounces) Medjool dates pitted
- 1 ¼ cup milk hot
- cooking spray
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 egg large
- ⅔ cup olive oil
- 1 teaspoon vanilla extract
- date syrup for topping (about ¼ cup)
Instructions
- Place the pitted dates in a bowl and cover with hot milk. Soak for 1 hour.
- Preheat the oven to 350°F. Prepare a 9-inch cake pan by lining the bottom with a round piece of parchment paper and lightly greasing the sides with cooking spray.
- After the dates have softened, transfer them with the milk to a blender or food processor and blend for 15 seconds. Add the eggs, oil and vanilla extract and blend again until just combined, about 5-8 seconds.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Pour the date and egg mixture into the dry ingredients and fold together until combined.
- Transfer the batter to the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 20 minutes.
- Flip the cake out of the pan, peel off the parchment paper, and transfer it to a wire rack.
- Slowly pour date syrup over the warm cake, using the back of a spoon to spread it evenly. Enjoy warm or allow to cool completely and store covered at room temperature.
Notes
- Soak dates in hot milk for 1 hour to soften before blending.
- Line and grease the cake pan carefully to prevent sticking and ensure easy removal.
- The cake will keep at room temperature in an airtight container for up to 5 days without syrup.
- If topped with date syrup, store the cake in the refrigerator to maintain texture and freshness.
- The nutrition facts do not include the optional date syrup topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 373kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 45mg | 15% |
| Sodium | 199mg | 8% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 176IU | 4% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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