Description
This Sticky Orange Apricot Date Cake with Almond Crunch is a moist, flavorful dessert combining the natural sweetness of dates and apricots with zesty orange notes. Topped with a crunchy almond streusel, it’s a perfect balance of sticky fruitiness and nutty texture.
Ingredients
Scale
Fruit Mixture
- 1/2 cup (100g) chopped dates, pitted
- 1/2 cup (75g) dried apricots, chopped
- 1 cup (240ml) boiling water
- 1 tsp baking soda
Cake Batter
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 large orange
- 1/2 cup (120ml) fresh orange juice
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Almond Crunch Topping
- 1/2 cup (60g) chopped almonds, toasted
- 1/4 cup (50g) light brown sugar
- 1/4 cup (30g) all-purpose flour
- 2 tbsp cold unsalted butter, cubed
Instructions
- Prepare the dried fruits: Combine the chopped dates and apricots in a bowl, sprinkle with baking soda, then pour boiling water over the mixture. Let it sit for 10 minutes to soften the fruits, then lightly mash them to combine.
- Cream the butter and sugar: In a mixing bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and fresh orange juice to incorporate the citrus flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold this dry mixture into the wet batter, alternating with the mashed fruit mixture, until just combined to avoid overmixing.
- Bake the cake: Pour the batter into a prepared 8-inch round cake tin. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes. Use a skewer inserted into the center of the cake to check doneness; it should come out clean.
- Prepare the almond crunch topping: Mix the toasted chopped almonds, light brown sugar, and flour in a bowl. Add the cold cubed butter and rub it in with your fingers until the mixture resembles coarse crumbs.
- Serve with topping: After baking, allow the cake to cool for 10 minutes in the tin, then transfer it to a wire rack. Sprinkle the prepared almond crunch topping evenly over the surface before serving.
Notes
- For best results, use fresh orange juice and zest from an organic orange to avoid bitterness from pesticides.
- Make sure the butter is softened for easier creaming with sugar.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until golden and fragrant.
- The almond crunch topping does not need baking; it adds texture and flavor when sprinkled on top before serving.
- This cake keeps well stored in an airtight container for up to 3 days at room temperature.
