Description
This Dense Date & Citrus Tea Cake marries the rich sweetness of chopped dates with the vibrant zest of orange and lemon, creating a moist and flavorful treat perfect for afternoon tea or coffee. With a tender crumb and a subtle citrus aroma, this cake is a delightful balance of natural sugars and zesty brightness, baked to perfection for a comforting dessert experience.
Ingredients
Scale
Fruits and Zest
- 200 grams (about 1 cup) pitted dates, chopped
- Zest of 1 orange
- Zest of 1 lemon
Dry Ingredients
- 250 grams (about 2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for coating dates)
- Powdered sugar, for dusting
Wet Ingredients
- 150 grams (about 1/2 cup) unsalted butter, softened
- 150 grams (about 3/4 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 240 ml (about 1 cup) buttermilk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper to prevent sticking.
- Coat Dates: In a small bowl, combine the chopped dates with a tablespoon of flour to prevent them from sinking in the batter. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy; this usually takes about 3-5 minutes, helping to incorporate air into the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter mixture, mixing well after each addition to ensure thorough incorporation. Then add the vanilla extract and mix until evenly combined.
- Combine Dry Ingredients and Alternate with Buttermilk: In another bowl, whisk together the remaining flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing each addition just until combined to avoid overmixing which can lead to a dense cake.
- Fold in Zest and Dates: Gently fold in the orange and lemon zest, followed by the floured chopped dates to distribute them evenly without breaking them down.
- Pour and Smooth Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely, preventing condensation and sogginess.
- Dust and Serve: Once cooled, dust the top of the cake with powdered sugar. Slice and serve with your favorite tea or coffee for a perfect snack or dessert.
Notes
- Coating dates in flour prevents them from sinking to the bottom of the cake during baking.
- Do not overmix after adding flour to keep the cake tender.
- Allow the cake to cool completely before dusting with powdered sugar for best presentation.
- This cake pairs wonderfully with tea or coffee for an afternoon treat.
- Optional: For added texture, chopped nuts like walnuts can be folded in with the dates.
