Date Cake with Almond Icing
Lovers of date desserts, there’s no need to make a detour by the pastry shop. With this recipe, you’ll be doubly satisfied! This moist cake made with date purée is covered with almond butter, date molasses and maple syrup icing. Garnish the top of the cake with toasted slivered almonds. Savour this dreamy cake with […]
Ingredients
- 3/4 cup (180 ml) water
- 3/4 cup (135 g) dates, pitted and halved
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 3/4 cup (160 g) brown sugar
- 1/2 tsp (2.5 ml) vanilla
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) almond butter (see note)
- 3 tbsp (45 ml) date molasses (see note)
- 1 tbsp (15 ml) maple syrup
- 1 tsp (5 ml) water
- 1 pinch salt
- 2 tbsp lightly roasted thinly sliced almonds
Instructions
- In a small pot over medium heat, bring the water and dates to a boil. Simmer for 3 minutes, stirring constantly with a wooden spoon, until the dates are puréed. Let cool.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour the sides of a 6-inch (15 cm) springform pan and line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, beat the egg, brown sugar and vanilla with an electric mixer for 5 minutes. Drizzle in the oil. With the machine running on low speed, stir in the dry ingredients alternating with the cooled date purée. Spread the batter out in the pan.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 1 hour on a wire rack. Unmould the cake and place on a plate.
Lovers of date desserts, there’s no need to make a detour by the pastry shop. With this recipe, you’ll be doubly satisfied! This moist cake made with date purée is covered with almond butter, date molasses and maple syrup icing. Garnish the top of the cake with toasted slivered almonds. Savour this dreamy cake with unique icing.