Description
This Spiced Date Walnut Cake with Orange Drizzle is a moist and flavorful dessert combining the natural sweetness of dates and the crunch of walnuts, enhanced by warming spices like cinnamon, cardamom, and nutmeg. Finished with a tangy orange glaze, this cake is perfect for teatime or special occasions, offering a delightful balance of sweetness and citrusy freshness.
Ingredients
Scale
Cake Ingredients
- 180g (1 ½ cups) chopped dates
- 150g (1 ¼ cups) walnuts, chopped
- 200g (1 â…” cups) all-purpose flour
- 150g (¾ cup) brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- 120ml (½ cup) vegetable oil
- 1 tsp vanilla extract
- Zest of 1 orange
- 100ml (â…“ cup + 1 tbsp) freshly squeezed orange juice
Orange Drizzle
- 150g (1 ¼ cups) powdered sugar
- 2-3 tbsp freshly squeezed orange juice
- Zest of ½ orange
Instructions
- Prepare Dates: Soak the chopped dates in warm water for about 10 minutes if they are hard, then drain them well to ensure they are soft and ready to incorporate into the batter.
- Prepare Walnuts: Chop the walnuts into smaller pieces to evenly distribute their crunch throughout the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground cardamom, ground nutmeg, and salt to combine the leavening and spices evenly.
- Mix Wet Ingredients: In a large bowl, beat the eggs and brown sugar together until the mixture is pale and fluffy. Then, mix in the vegetable oil, vanilla extract, orange zest, and freshly squeezed orange juice for a fragrant, moist base.
- Combine Batter: Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix. Then fold in the soaked dates and chopped walnuts to distribute them evenly.
- Bake the Cake: Pour the batter into a prepared cake pan and bake in a preheated oven at 175°C (350°F) for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Make the Orange Drizzle: While the cake is baking or cooling, mix the powdered sugar, 2 to 3 tablespoons of freshly squeezed orange juice, and orange zest together until you get a smooth, pourable glaze.
- Glaze the Cake: Once the cake has cooled completely, drizzle the orange glaze evenly over the top to add a bright, sweet finishing touch.
Notes
- Soaking the dates softens them and helps them incorporate better into the batter.
- You can substitute walnuts with pecans if preferred.
- For a more intense orange flavor, add additional zest to the batter.
- Ensure the cake is completely cool before drizzling the glaze to prevent it from melting.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
