Description
This dense Date & Citrus Tea Cake is a delightful treat combining the natural sweetness of chopped dates with the bright zest of orange and lemon. Moist and richly flavored, it pairs perfectly with tea or coffee, making it an ideal choice for afternoon gatherings or dessert. The cake uses simple pantry ingredients and a classic baking method, resulting in a moist crumb and a balanced sweetness that highlights the citrusy freshness.
Ingredients
Scale
Fruit
- 200 grams (about 1 cup) pitted dates, chopped
Dry Ingredients
- 250 grams (about 2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 150 grams (about 3/4 cup) granulated sugar
- 100 grams (about 1/2 cup) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- 240 ml (about 1 cup) buttermilk
For Serving
- Powdered sugar, for dusting
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.
- Prepare Dates: In a small bowl, toss the chopped dates with one tablespoon of flour. This helps prevent the dates from sinking to the bottom of the cake during baking. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3-5 minutes. This aeration will help with the cake’s texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing thoroughly after each addition to ensure even incorporation. Follow with the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the butter mixture in alternating portions with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Add Zests and Dates: Gently fold in the orange and lemon zest for a citrus aroma, followed by the floured dates to evenly disperse them throughout the batter.
- Transfer Batter and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, which prevents sogginess and allows the cake to set properly.
- Finish and Serve: Once cooled, dust the top with powdered sugar for an elegant finish. Slice and serve alongside your favorite tea or coffee for a perfect pairing.
Notes
- For best results, ensure butter is softened but not melted to achieve the right creaming consistency.
- Using buttermilk adds moisture and a light tang that complements the sweetness of the dates and citrus zest.
- Chopping dates finely ensures they distribute evenly and soften nicely within the cake crumb.
- You can substitute all-purpose flour with a gluten-free blend if needed, but texture may vary slightly.
- The cake keeps well stored covered at room temperature for up to 3 days or refrigerated for up to a week.
