Description
This Date & Clove Tea Cake with Syrup is a sweet and warmly spiced treat perfect for tea time or a cozy dessert. Made with soft chopped dates, fragrant ground cloves, and cinnamon, this moist cake is complemented by a rich vanilla-infused brown sugar syrup, creating a delightful balance of flavors and textures.
Ingredients
Scale
Cake
- 200 g (1 cup) pitted dates, chopped
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 100 g (1/2 cup) unsalted butter, softened
- 2 large eggs
- 240 ml (1 cup) milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Syrup
- 100 g (1/2 cup) brown sugar
- 60 ml (1/4 cup) water
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Prepare Dates: In a small bowl, toss the chopped dates with a tablespoon of flour to coat. This helps to keep them evenly distributed in the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cloves, ground cinnamon, and salt to ensure they are well combined.
- Cream Butter and Sugar: Using a mixer, cream the softened butter with the granulated sugar for about 3-5 minutes until the mixture is light and fluffy, which helps in aerating the batter.
- Add Eggs and Milk: Beat in the eggs one at a time, mixing thoroughly after each addition. Then gradually stir in the milk until fully combined, creating a smooth and consistent wet mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients mixture to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the floured chopped dates evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Make the Syrup: While the cake bakes, prepare the syrup by combining the brown sugar, water, and vanilla extract in a small saucepan. Heat and simmer the mixture for about 5 minutes until slightly thickened.
- Cool the Cake: Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely, ensuring the syrup will absorb better.
- Serve: Drizzle the warm vanilla syrup over the cooled cake. Slice and serve warm or at room temperature for a comforting and flavorful dessert.
Notes
- Coating the dates with flour prevents them from sinking to the bottom of the cake while baking.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- The syrup adds moisture and enhances the flavor but can be adjusted to your sweetness preference.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- For a different flavor twist, try adding a pinch of nutmeg or substituting half the milk with buttermilk.
