Description
This Date Cake is a moist and flavorful dessert featuring the natural sweetness of Medjool dates soaked in hot milk and blended into a smooth batter. Lightly spiced and perfectly tender, it’s finished with a luscious drizzle of date syrup for an extra indulgent touch. Ideal for a comforting treat or special occasion cake.
Ingredients
Scale
Dates and Soaking Liquid
- 2 cups (9 ounces) Medjool pitted dates
- 1 ¼ cup hot milk
Batter
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ⅔ cup olive oil
- 1 teaspoon vanilla extract
Topping
- About ¼ cup date syrup
- Cooking spray (for greasing the pan)
Instructions
- Soak Dates: Place the pitted Medjool dates in a bowl and cover them with hot milk. Let them soak for 1 hour to soften and absorb the milk, which helps to create a creamy texture in the cake batter.
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with a round piece of parchment paper and lightly grease the sides with cooking spray to prevent sticking.
- Blend Dates and Wet Ingredients: After soaking, transfer the softened dates along with the soaking milk into a blender or food processor. Blend for about 15 seconds until smooth. Add the eggs, olive oil, and vanilla extract, then blend again for 5-8 seconds just until combined, ensuring the mixture remains light and airy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly through the batter.
- Mix Batter: Pour the blended date and wet ingredient mixture into the dry ingredients. Use a spatula to gently fold everything together until just combined, being careful not to overmix to maintain a tender crumb.
- Bake the Cake: Transfer the batter evenly into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 20 minutes. Then, carefully flip the cake out of the pan, peel off the parchment paper, and place the cake on a wire rack to cool completely.
- Add Date Syrup Topping: While the cake is still warm, slowly drizzle about ¼ cup of date syrup evenly over the surface, using the back of a spoon to spread it. This adds extra sweetness and moisture to the cake.
- Serve and Store: Enjoy the cake warm or let it cool completely before storing it covered at room temperature. This cake is perfect for dessert or an afternoon treat.
Notes
- Medjool dates provide natural sweetness and moisture, but you can substitute with other soft dates if necessary.
- Soaking the dates is important for a smooth, creamy batter texture.
- Olive oil adds healthy fats and a subtle fruity flavor; you can substitute with a neutral oil like canola if preferred.
- This cake keeps well at room temperature for 2-3 days when covered.
- For a vegan version, experiment by replacing eggs with flax eggs and use plant-based milk.
- Make sure to not over-blend the batter to keep the cake tender.
- Prep Time: 1 hour 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Date cake, Medjool dates dessert, moist date cake, homemade date cake, natural sweetener cake
