Description
This vibrant Citrus-Spiced Sticky Date Cake combines the rich sweetness of dates with zesty orange and lemon flavors, enhanced by warm spices like cinnamon and nutmeg. Topped with a crunchy nut crumble and finished with a luscious citrus syrup, this cake is a perfect balance of moist texture and tangy brightness, ideal for dessert or afternoon tea.
Ingredients
Scale
Cake Ingredients
- 200g (1 cup) pitted dates, chopped
- 1 tsp baking soda
- 250ml (1 cup) boiling water
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar
- 3 large eggs
- 200g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Zest of 1 orange
- Zest of 1 lemon
- 2 tbsp Greek yogurt
Nut Crumble Topping
- 50g (1/2 cup) walnuts, chopped
- 25g (1/4 cup) almonds, chopped
- 2 tbsp brown sugar
- 1 tbsp butter, melted
- 1/4 tsp cinnamon
Citrus Syrup
- Juice of 1 orange
- Juice of 1/2 lemon
- 3 tbsp sugar
Instructions
- Prepare dates: Place the chopped pitted dates in a bowl, sprinkle with baking soda, then pour over the boiling water. Let the mixture sit for 10 minutes to soften and absorb the liquid.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter with brown sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the orange and lemon zest to infuse the batter with citrus aroma.
- Combine dry ingredients and mix batter: Gently fold the all-purpose flour, baking powder, ground cinnamon, and nutmeg into the bowl. Stir in the Greek yogurt and the softened dates mixture, mixing gently until everything is well incorporated without overmixing.
- Prepare nut crumble topping and pour batter: Pour the cake batter into a prepared cake tin. In a separate bowl, mix chopped walnuts, chopped almonds, brown sugar, melted butter, and cinnamon to create a nutty crumble topping. Evenly sprinkle this mixture over the batter in the tin.
- Bake the cake: Place the cake in a preheated oven at 350°F (175°C) and bake for 40 to 45 minutes. Check for doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.
- Make citrus syrup: While the cake bakes, combine orange juice, lemon juice, and sugar in a saucepan over medium heat. Stir the mixture until the sugar dissolves completely, then keep warm.
- Finish and serve: Once baked, let the cake cool in the tin for 10 minutes, then transfer it to a wire rack. Drizzle the warm citrus syrup evenly over the top of the cake just before serving to enhance flavor and moisture.
Notes
- Ensure the baking soda is fully dissolved in boiling water with the dates to activate its softening effect.
- Use fresh citrus zest for the best flavor; avoid the bitter white pith.
- Check the cake at 40 minutes to avoid over-baking and maintain moistness.
- The citrus syrup can be prepared ahead and gently reheated when serving.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
