Description
A delightful Brown Sugar Date Walnut Cake topped with a zesty Blood Orange Glaze, combining rich flavors and textures for a perfect dessert.
Ingredients
Scale
- 200g pitted dates, chopped
- 1 tsp baking soda
- 240ml boiling water
- 150g unsalted butter, softened
- 180g brown sugar
- 2 large eggs
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 100g walnuts, toasted and chopped
- Zest of 1 blood orange
For the Blood Orange Glaze, you will need:
- 150g icing sugar
- Juice and zest of 1 blood orange
Instructions
- Chop the pitted dates and mix with baking soda in a bowl. Pour boiling water over and let soak for 15 minutes.
- Cream the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in the soaked dates and zest of blood orange.
- Sift together flour, baking powder, and cinnamon, then fold into the wet mixture gently.
- Add the toasted walnuts and fold in carefully.
- Preheat the oven to 175°C (350°F) and prepare a 22cm round cake tin.
- Pour the batter into the tin and bake for 40-45 minutes, checking for doneness with a skewer.
- For the glaze, whisk icing sugar with juice and zest of blood orange until smooth.
- Cool the cake for 10 minutes in the tin, then transfer to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake and let it set before serving.
Notes
- Store the cake in an airtight container at room temperature for up to three days.
- Refrigerate for up to a week if wrapped properly.
- Freeze for up to three months, thawing overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Brown Sugar, Date, Walnut, Cake, Blood Orange, Glaze, Dessert