Description
This Date & Peel Winter Syrup Cake is a moist and flavorful loaf that combines the natural sweetness of dates with the zesty brightness of orange and lemon peel. Glazed with warm maple or golden syrup, this cake offers a delightful balance of rich textures and autumnal flavors, perfect for cozy afternoons or festive occasions.
Ingredients
Scale
Dates Mixture
- 200 g (about 7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
Cake Batter
- 100 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 orange
- Zest of 1 lemon
Glaze
- 100 ml (1/2 cup) maple syrup or golden syrup
Instructions
- Preheat the oven: Begin by preheating your oven to 180°C (350°F). Grease and line a 9×5 inch loaf pan with parchment paper to prevent the cake from sticking.
- Prepare the dates: In a bowl, combine the chopped dates with the boiling water and baking soda. Let this mixture sit for 15-20 minutes until the dates soften and the temperature cools slightly, which helps to blend the flavors and create moisture in the cake.
- Cream the butter and sugar: Using an electric mixer, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 3-5 minutes. This incorporates air into the batter, helping the cake rise.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor profile.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cake.
- Incorporate date mixture and zest: Fold the softened date mixture including the water into the batter along with the orange and lemon zests. Mix gently until evenly distributed, infusing the batter with fruity brightness.
- Bake the cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Prepare the glaze: While the cake bakes, warm the maple syrup or golden syrup gently in a small saucepan over low heat until it becomes warm and runny, perfect for glazing.
- Glaze the cake: Once baked, remove the cake and allow it to cool in the pan for about 10 minutes. Transfer the loaf to a wire rack, and while it’s still warm, brush the warm syrup over the top to create a shiny, flavorful glaze.
- Serve: Let the cake cool completely before slicing. Enjoy the cake on its own or accompanied by a cup of tea or coffee for a comforting treat.
Notes
- For a nutty twist, consider adding chopped walnuts or pecans to the batter.
- Ensure not to overmix the batter after adding the flour to keep the cake tender.
- The glaze adds moisture and sweetness but can be omitted if preferred.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- This cake freezes well; wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.
