Date Cake - The Conscious Plant Kitchen

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Datokake

www.theconsciousplantkitchen.com

Dette Datokake is a delicious tea cake filled with juicy pieces of Medjool dates and light orange flavors. It's a great cake to serve with a maple olive oil caramel or peanut butter caramel and a cup of tea.

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Tilberedning30

Steking 25

kjølig3

Total tid4 25

porsjoner: skiver

Kalorier: 204kcal

Forfatter: Carine Claudepierre

Ingredienser

1 cup Medjool Datoer pitted, finely chopped, 5.5 oz/155g (note 1)
1 cup Kokende vann (merknad 2)
⅓ cup Olivenolje med mild smak (merknad 3)
½ cup Orange Juice (note 4) about 1 small orange + 1 tablespoon zest
1 teskje Vaniljeekstrakt
2 kopper All-purpose mel (merknad 5)
2 ts Baking Powder
½ teskje Natron
½ cup Muscovado-sukker (merknad 6)
1 teskje Kanel
¼ teskje Salt

Valgfritt

½ cup Hakkede valnøtter (merknad 7)

US Customary - Metric

Instruksjoner

Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper. Slightly oil the paper with oil. Set aside.
Finely chop the pitted dates into small bits. I like to cut each in half lengthwise and then chop in the other direction to form small cubes.
In a large mixing glass bowl, add the chopped dates and boiling water. Cover the bowl with a plate to prevent the water from evaporating. You will use this water in the cake batter. Set aside for 10 minutes.
Bring back the bowl with the date/water mixture - keep the water - and stir in muscovado sugar, orange juice, olive oil, vanilla extract, and 1 tablespoon of orange zest, if you like its tangy flavor.
Add in flour, baking powder, baking soda, salt, and cinnamon.
Stir to combine and form a smooth cake batter.
Fold in the chopped walnuts if used, and stir to incorporate evenly.
Pour the cake mixture into the prepared pan.
Bake the cake at 350°F (180°C) on the center rack for 25-35 minutes until a toothpick inserted in the center comes out clean.
Let it cool down for 10 minutes in the pan, then transfer it to a cooling rack. Keep it at room temperature for a few hours before slicing.

Merknader

Merknader 1: You can use other types of dates but they are less moist and the cake will be drier.

Merknader 2: Make sure you measure the water after boiling, you need the amount to be precise, not evaporated as it's used as a binder in the recipe.

Merknader 3: Or melted plant-based butter or other light-flavor oil.

Merknader 4: If you don't like the orange flavor, swap for any milk, like almond milk, oat milk, or coconut milk.

Merknader 5: White whole wheat or white spelt flour. For a gluten-free version, use my glutenfri konverteringsguide.

Merknader 6: You need the sugar in the cake because the dates are not blended, they don't sweeten the cake crumb. I like muscovado sugar in this cake because it's refined sugar-free and has more moisture than coconut sugar. Other tasty options are soft brown sugar, date sugar, or coconut sugar - but the cake is a bit dry with this last option.

Merknader 7: Or chopped pecans, chopped almonds, or skip it for a nut-free option as seen in my pictures.

Oppbevaring: Store the cake unsliced in the fridge in an airtight box to keep it moist and fresh. Keep it for up to 4 days. Freeze it in a sealed box for up to 1 month. Thaw it the day before at room temperature.

Ovnsmodus: Jeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

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