Description
This Orange and Date Cake with Walnuts is a moist, flavorful dessert combining the natural sweetness of dates with bright citrus notes from fresh orange juice and zest. Enhanced with warm cinnamon and crunchy walnuts, this cake is perfect for festive occasions or a comforting treat with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 240g all-purpose flour (about 2 cups)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 3 large eggs
- 150g granulated sugar (3/4 cup)
- 120g unsalted butter, softened (1/2 cup)
- 120ml fresh orange juice (about 1/2 cup)
- Zest of 1 large orange
- 1 teaspoon vanilla extract
- 50ml milk (about 1/4 cup)
Add-ins
- 200g dates, pitted and chopped (about 1 1/2 cups)
- 100g walnuts, chopped (about 1 cup)
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, indicating the incorporation of air for a tender cake.
- Add Eggs and Flavorings: Add the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract and fresh orange juice to infuse citrus flavor.
- Incorporate Dry Ingredients and Milk: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix gently until the batter is smooth and combined.
- Fold in Dates, Orange Zest, and Walnuts: Carefully fold in the chopped dates, freshly grated orange zest, and chopped walnuts to distribute evenly without deflating the batter.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan and spread it out evenly with a spatula.
- Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: After baking, allow the cake to cool in the pan for about 10 minutes. Then, transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure the dates are pitted and chopped finely to distribute sweetness evenly throughout the cake.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake texture.
- Use fresh orange juice and zest for the best citrus flavor intensity.
- Walnuts can be toasted lightly beforehand to enhance their flavor if desired.
- This cake keeps well stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
