Date Honey Cake
Ingredients
Scale
Date Honey Cake:
- 1/3 cup (66g) granulated sugar
- zest of ½ an orange
- zest of ½ a lemon
- 2 large eggs, room temp
- 1 cup (320g) D’vash Organics Date Syrup
- ½ cup (114g) strong coffee, room temp
- ¼ cup (50g) vegetable oil
- 1 ¾ cups (210g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg, freshly grated
- ½ tsp salt
For Serving (Optional):
- labneh, skyr, Greek yoghurt, or sour cream
- D’vash Organics Date Syrup
Instructions
- Heat oven to 325°F. Grease and line a 9" x 5" loaf pan with parchment paper; set aside.
- In the bowl of your mixer, combine sugar and citrus zests. Using your fingers, rub together until sugar turns yellowy-orange and you smell that citrusy goodness.
- Add eggs, then attach paddle and beat at medium speed for 2–3 minutes.
- In a vessel with a spout, whisk together date syrup, coffee, and vegetable oil.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Starting and ending with the flour mixture, add flour mixture and liquids to butter mixture alternately. With mixer on low speed, mix until combined, being careful not to overmix. Scrape down bowl as necessary after each addition.
- Pour batter into prepared pan, smoothing top with an offset spatula or back of a spoon.
- Bake for 45–55 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Allow cake to cool for 10–15 minutes before removing from pan and transferring to a wire rack. Let cake cool completely.
- Slice and serve with a dollop of labneh or skyr and a drizzle of date syrup.
Notes
Source: Ronnie Fein for The Nosher
Find it online: https://recipes.fikabrodbox.com/date-honey-cake/