Usually dates do not survive long with me. It’s not that I eat a whole pack of them right away… But when I pass by, I can never resist and always take one on my way to the living room. Then I run back, because I still have to get rid of the core. This creates a cycle that only comes to an end when the stuff is all gone. (Yes, I could just take a bowl for the kernels, but then the fun would be gone). Hidden in a delicious and juicy date cake, their chances of survival are no higher, but even I can’t get rid of a whole cake like that in one day – even if I’d like to.
The dates take a bath
When I developed the recipe for this cake, I used the dried dates directly without pre-treatment. That works too, of course, but then it’s not as wonderfully juicy. The dates have to take a nice bath before they are allowed into the batter. This makes them a little less sweet and keeps the cake nice and juicy. If you like, you can also add a tiny dash of rose water to the water bath, but you don’t have to.
After the bath, they should be properly drained first and can then sink directly into the prepared dough.
Date-nut cake: Super moist and deliciously chocolaty
I usually only bake cakes when I have visitors or I can make the neighbors happy. It’s not altruistic at all, but pure self-protection – see example above. But I can well imagine that it’s the same for you, right?
What I totally love about the date cake is the mix of juicy sweet date, the taste of hazelnuts and a hint of cinnamon as well as cardamom. Paired with the chocolate and pistachios, each piece is an absolute dream. The date cake, by the way, also remains fresh for at least 2 – 3 days – in case you do not want to share after all 😉
Recipe for Date Cake
- Food processor
- Loaf pan 25 x 11 cm
- 200 g Dates
- 150 g Sugar
- 150 g Butter
- 130 g ground hazelnuts
- 100 g Flour
- 4 Eggs
- 1 Lemon organic
- 2 tsp Vanilla sugar
- 1 tsp Baking powder
- 1 tsp Cardamom
- 1/2 tsp Cinnamon
- 1 Pinch of salt
- 150 g Chocolate glaze
- 15 g gehackte Pistazien
- Cut dates into thirds and soak in a bowl covered with water for about 1 hour. Then drain well in a sieve.
- Preheat oven to 180 °C / 356 °F.
- Wash the lemon well and finely grate the peel. Squeeze half of the lemon.
- Mix butter, sugar, vanilla sugar and a pinch of salt until creamy.
- Crack eggs and add one at a time and continue to stir.
- Mix baking powder, cardamom and cinnamon with flour.
- Stir in flour mixture and ground hazelnuts by tablespoonfuls.
- Stir in 1 tablespoon lemon juice.
- Add dates and lemon zest to the batter and mix for about 2 – 3 minutes.
- Grease the loaf pan well or line with baking paper and pour in the dough and smooth it out.
- Bake cake in preheated oven for about 55 – 60 minutes.
- Let cake cool after baking and then remove cake from pan.
- Melt the chocolate glaze over a water bath and spread over the cake.
- Garnish cake with chopped pistachios.