Description
This Orange Cardamom Date Cake with Honey Drizzle is a moist, fragrant dessert combining the natural sweetness of dates, the citrus brightness of orange zest, and the warm spice of cardamom. Lightly sweetened with honey and baked to perfection, it’s an elegant, comforting cake perfect for any occasion.
Ingredients
Scale
Dates Mixture
- 1 1/2 cups pitted dates, chopped
- 1 cup boiling water
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup olive oil or melted coconut oil
- 2 large eggs
- 1/3 cup honey (plus more for drizzle)
- Zest of 1 large orange
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Dry Ingredients
- 1 cup all-purpose flour or spelt flour
- 1 teaspoon baking powder
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round or square baking pan to prevent sticking.
- Soften the dates: Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let the mixture sit for 10 minutes. This softens the dates and helps them blend smoothly into the batter.
- Mix wet ingredients: In a large mixing bowl, whisk together olive oil (or coconut oil), eggs, honey, orange zest, ground cardamom, cinnamon, vanilla extract, and salt until the mixture is smooth and well combined.
- Combine dates with wet ingredients: Slightly mash the softened dates with their soaking liquid, then stir this entire mixture into the wet ingredients to incorporate all flavors evenly.
- Add dry ingredients: Sift the flour and baking powder into the bowl with the wet ingredients and gently fold just until the batter is combined; avoid overmixing to keep the cake tender.
- Prepare to bake: Pour the batter into the greased baking pan and smooth the surface with a spatula for even baking.
- Bake the cake: Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely, which helps maintain its texture.
- Finish with honey drizzle: Just before serving, warm some honey slightly and drizzle it over the cake to add a glossy, sweet finish that complements the spices and orange zest.
Notes
- You can substitute olive oil with melted coconut oil for a different flavor profile.
- Spelt flour can be used instead of all-purpose flour for a nuttier taste and a slightly healthier option.
- Ensure the dates are well-soaked and mashed to avoid chunks in the cake.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This cake pairs wonderfully with a cup of black tea or coffee.
