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Date Cake with Date Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 69 reviews
  • Author: Bara
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

This moist and flavorful Date Cake combines sweet medjool dates soaked in hot milk with a tender olive oil cake base, enhanced by a touch of vanilla and topped with luscious date syrup. Perfect for a comforting dessert or an indulgent snack, this cake is simple to prepare and bakes to a soft, rich texture that highlights the natural sweetness of dates.

Ingredients

Fruit and Liquid

  • 2 cups (9-ounces) medjool pitted dates
  • 1 ¼ cup hot milk

Dry Ingredients

  • 1 ¼ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • ⅔ cup olive oil
  • 1 teaspoon vanilla extract

Other

  • Cooking spray (for greasing pan)
  • Date syrup (about ¼ cup, for topping)

Instructions

  1. Soak Dates: Place the pitted medjool dates in a bowl and cover with 1 ¼ cup hot milk. Allow them to soak for 1 hour until softened and plump.
  2. Prepare Baking Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with a round piece of parchment paper, then lightly grease the sides with cooking spray to prevent sticking.
  3. Blend Date Mixture: Transfer the soaked dates along with the milk into a blender or food processor. Blend for about 15 seconds until smooth. Add the eggs, olive oil, and vanilla extract, blending again for 5-8 seconds just until combined; avoid overmixing.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Fold Wet and Dry Mixtures: Pour the blended date and egg mixture into the dry ingredients. Gently fold everything together until just combined, ensuring not to overwork the batter.
  6. Transfer and Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 20 minutes. Then carefully invert the cake onto a wire rack, peel off the parchment paper, and let cool further.
  8. Add Date Syrup Topping: While the cake is still warm, slowly drizzle about ¼ cup of date syrup over the top, using the back of a spoon to spread it evenly across the surface. Serve warm or allow the cake to cool completely before storing it covered at room temperature.

Notes

  • Medjool dates are preferred for their natural sweetness and soft texture, but any pitted dates can be used.
  • For a dairy-free version, substitute the milk with almond or oat milk.
  • The cake can be stored at room temperature in an airtight container for up to 3 days.
  • If you prefer a less dense cake, sift the flour before mixing to lighten the texture.
  • Date syrup adds an additional layer of sweetness; you can adjust the quantity based on your preference or substitute with honey.

Find it online: https://yumbara.com/date-cake-with-date-syrup-recipe/