Description
This Citrus-Spiced Sticky Date Cake is a moist and flavorful dessert featuring a blend of warm spices, citrus zest, and rich sticky dates. Topped with a crunchy walnut and almond crumble and finished with a zesty citrus syrup, this cake combines comforting flavors with a fresh twist, perfect for any occasion.
Ingredients
Scale
Cake Batter
- 200g (1 cup) pitted dates, chopped
- 1 tsp baking soda
- 250ml (1 cup) boiling water
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar
- 3 large eggs
- 200g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Zest of 1 orange
- Zest of 1 lemon
- 2 tbsp Greek yogurt
Nut Crumble Topping
- 50g (1/2 cup) walnuts, chopped
- 25g (1/4 cup) almonds, chopped
- 2 tbsp brown sugar
- 1 tbsp butter, melted
- 1/4 tsp cinnamon
Citrus Syrup
- Juice of 1 orange
- Juice of 1/2 lemon
- 3 tbsp sugar
Instructions
- Soften the Dates: Place the chopped pitted dates in a bowl, sprinkle baking soda over them, then pour boiling water on top. Allow the dates to soak for 10 minutes to soften and enhance their flavor.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and brown sugar together using a mixer or whisk until the mixture becomes pale and fluffy, ensuring a light cake texture.
- Add Eggs and Zest: Beat in the eggs one at a time, mixing well after each addition to incorporate air and moisture. Stir in the zest of one orange and one lemon to infuse citrus aroma into the batter.
- Combine Dry Ingredients and Yogurt: Gently fold in the all-purpose flour, baking powder, ground cinnamon, and nutmeg to avoid over-mixing. Add the Greek yogurt and softened dates, folding carefully until just combined to maintain a tender batter.
- Prepare the Cake Tin and Nut Crumble: Pour the batter into a prepared cake tin lined with parchment or lightly greased. In a separate bowl, combine chopped walnuts, almonds, brown sugar, melted butter, and cinnamon to create the nut crumble topping, then evenly sprinkle this over the batter.
- Bake the Cake: Place the cake tin in a preheated oven at 350°F (175°C). Bake for 40 to 45 minutes or until a skewer inserted into the center comes out clean, indicating the cake is fully cooked.
- Make the Citrus Syrup: While the cake bakes, combine the orange juice, lemon juice, and sugar in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely and the syrup is warm.
- Cool and Serve: Once baked, let the cake cool in the tin for 10 minutes before transferring it to a wire rack. Drizzle the warm citrus syrup evenly over the top of the cake just before serving for an extra burst of tangy sweetness.
Notes
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake light and tender.
- The citrus syrup can be adjusted in sweetness depending on your preference.
- Use fresh zest and juice for the brightest flavor impact.
- Allow the cake to cool slightly so the syrup soaks in without making the topping soggy.
- This cake pairs beautifully with a dollop of Greek yogurt or whipped cream.
