Date and Nut Cake (The Best Recipe)

This rich moist date and nut cake is both fruity and nutty, packed full of yummy dates and a mix of ground almonds, cashew nuts, peanuts, and walnuts.

I love dates and every type of date dessert and date cake. In this case, crunchy nuts and chewy dates take this date cake to a new level. So, this date & nut cake has remained one of my all-time favorites.

This Date cake will be your new favorite

This is an easy date and nut cake recipe that gives perfect results every time. And it also freezes well, too. A must-try recipe that will amaze your family and friends. It will be your new favorite.

Date & Nut Cake-Serving Suggestions

A slice of this date & nut cake is an ideal accompaniment to an afternoon cup of tea or coffee. It also makes a wonderful breakfast or brunch cake and goes well with yogurt or cream cheese.

INGREDIENTS

Dates-There is a variety of dates in the market, so the color and sweetness are different. Choose moist sweet dates for the best results.

Mixed Nuts-I used a mix of ground nuts; almonds, walnuts, cashew nuts, and peanuts. Use any nuts you have on hand.

Spices-Ground spices are used to enhance the flavor and taste of this date cake. I used a mix of cinnamon, cardamom, cloves, and nutmeg. Feel free to use your choice of spices.

Sugar-The dates are sweet. So, I used a minimum amount of sugar to make this date cake. Adjust the amount of sugar as you like.

According to the color of the dates, the color of the cake will be different from light to dark brown

HOW TO MAKE THE DATE PASTE

If you have a high-speed food processor/blender, making date paste is very easy. This recipe calls for boiling the dates before grinding them into a paste. You can make the date paste either by soaking them or boiling them. So that dates become soft, so you can grind them easily.

Soaking the dates

First, slice dates lengthwise and remove the seeds. Soak them in hot water for about an hour. Adjust the soaking time according to the dates you use. If your dates are particularly dry soak the dates longer until the dates are softened.

Boiling the dates

First, slice dates lengthwise and remove the seeds. Place pitted dates and water in a pot/saucepan. Bring to a boil. Remove from heat and leave to cool.

Grinding the dates

Grind them to a smooth paste along with the water in which it is soaked. Make sure to reserve the soaking/boiling water in case any of it is needed to thin the puree when blending.

DATE & NUT CAKE-Useful Tips

• Adding small chunks of cut dates gives that crunchy flavor that will enhance the taste.
• You can add chopped nuts of your choice for extra crunchiness.
• If you love dried fruits, you can add some more dried fruits like apricot, apple, or figs.
• According to the color of the dates you use, the color of the cake will be different from light brown to dark brown.
• Do not over-mix the batter. The final mixing should be just long enough to ensure the ingredients are incorporated.
• This date & nut cake is even better the day after making it.

DATE & NUT CAKE-Storing Suggestions

At Room Temperature: Storing this cake at room temperature is better as it helps to retain moisture and keep it from getting too hard. Cool completely before storing. Wrap in plastic wrap or store in an airtight container in a cool, dry place for 2 to 3 days.

In the Refrigerator: You can store it in the refrigerator for one week or so in an airtight container after wrapping it in plastic wrap. Bring the cake to room temperature before serving.

In the Freezer: You can freeze the whole cake or individual slices for about 3 months. Wrap the whole cake (or individual slices separately) with plastic wrap and then transfer them to a freezer-safe bag. Defrost at room temperature. Do not thaw frozen cake in the microwave or oven as it will dry out and the taste will change.

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Date & Nut Cake (Step-by-Step) Recipe

Equipment

You will need a 20cm cake pan

Ingredients

150 g pitted dates, for paste
200 ml water
50 g pitted dates, chopped
100 g mixed nuts, coarsely ground (see the note)
180 g cake flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 eggs
60 g granulated sugar
80 g unsalted butter, melted

NOTE: I used a mix of ground nuts; almonds, walnuts, cashew nuts, and peanuts. Use any nuts you have on hand.

instructions

Make the date paste

First, make the date paste. Choose moist sweet dates for best results.

Slice dates lengthwise and remove the seeds.

Place pitted dates (150 g) and water in a pot/saucepan. Bring to a boil. Remove from heat and leave to cool.

Use a food processor or mortar and pestle to grind the dates into a paste. Add a little water if needed to help you achieve the correct consistency.

Now the date paste is ready. Chop about 50 g of pitted dates into small chunks.

Add the mixed nuts to the bowl of a food processor. Pulse the mixture until it reaches the desired consistency. For a finer grind, pulse for longer. For a coarser grind, pulse for less time.

Gather the ingredients.

Preheat the oven to 170ºC. Lightly grease the cake pan with butter and line the base and sides with baking paper, extending the paper 2cm above the pan edges.

Sieve together flour, baking powder, baking soda, salt and ground spices.

Place the sugar and eggs in a large bowl and beat until frothy for about 5 minutes. Next, add melted butter and beat until well combined.

Now, add the date paste and beat until well combined.

Next, add the flour and ground nuts and mix until well combined. Finally, stir in the remaining chopped dates.

Pour the mixture into the prepared cake pan and level the top. Bake for about 40 mins or until the cake rises and is nicely browned and a toothpick inserted in the cake comes out clean.

Remove from the oven and transfer to a wire rack. Leave to cool for 10 minutes before removing from the pan. Once it is cooled down, turn it out onto a wire rack and leave it to cool. Dust the cake top with powdered sugar, if desired.

The cake can be stored in an airtight container, for up to 2 days, at room temperature.

Serve & enjoy! A slice of this date & nut cake is one of the perfect accompaniments to a cup of tea or coffee in the afternoon.

Date & Nut Cake Printable Recipe

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