Almond and date cake
This Almond and Date Cake features a rich almond base complemented by sweet dates and dried cranberries, with a hint of cocoa and refreshing lemon. It’s a lightly textured dessert perfect for any occasion.
Cook time 35 min
Prep time 20 min
Ingredients:
4 egg whites1/2 lemon
1/2 cup sugar
1 cup almonds
1 tbsp dry cocoa powder
1 cup dates
1/3 cup dried cranberries
1 cup powdered sugar
2 tbsp lemon juice
This Almond and Date Cake is a delightful treat that combines the rich, nutty flavor of almonds with the natural sweetness of dates and cranberries. A dusting of cocoa powder provides a subtle chocolatey note, while a touch of lemon adds a refreshing zest. Perfect for a special occasion or as a comforting homemade dessert, this recipe offers a balance of flavors and textures that is sure to please any palate.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a 9-inch (23cm) round cake pan with parchment paper and lightly grease the sides.
- In a medium bowl, combine the finely ground almonds and dry cocoa powder. Mix thoroughly to ensure the cocoa is evenly distributed. Set aside.
- In a large clean, dry mixing bowl, beat the egg whites with an electric mixer until they begin to form soft peaks.
- Gradually add in the sugar while continuing to beat until the egg whites form stiff, glossy peaks.
- Gently fold in the lemon juice and egg whites.
- Gradually add the almond and cocoa mixture into the beaten egg whites, gently folding to maintain as much air in the mixture as possible.
- Carefully fold in the chopped dates and dried cranberries until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon icing. In a small bowl, mix the powdered sugar with the 2 tablespoons of lemon juice until smooth and well combined. Adjust the consistency by adding more lemon juice or powdered sugar if necessary.
- Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and transfer to a cooling rack to cool completely.
- Once the cake is completely cooled, drizzle the lemon icing over the top.
- Let the icing set for a few minutes before slicing and serving your delicious almond and date cake!
The Almond and Date Cake is a perfect blend of natural sweetness and nuttiness, with a refreshing hint of lemon. Whether enjoyed on its own or with a cup of tea, this cake is a wonderful way to indulge in a healthier dessert option. The combination of dates, cranberries, and almonds not only adds a depth of flavor but also offers nutritional benefits, making it a balanced treat for any occasion.
Almond and date cake FAQ:
You should use a 9-inch (23 cm) round cake pan for this Almond and Date Cake. Make sure to line it with parchment paper and grease the sides to prevent sticking.
The cake is done baking when a toothpick inserted into the center comes out clean. This usually takes about 25-30 minutes at 350°F (175°C).
Yes, you can substitute the sugar with alternatives like coconut sugar or honey, but adjust the amounts accordingly. Ground walnuts or hazelnuts can replace almonds if needed, though it will change the flavor.
Store the Almond and Date Cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for longer storage.
If you don't have egg whites, you can use aquafaba (the liquid from canned chickpeas) as an egg white substitute. Use about 3 tablespoons of aquafaba for each egg white.
Tips:
- Ensure the egg whites are at room temperature before whisking to achieve maximum volume.
- Use a food processor to finely grind the almonds for a smoother cake texture.
- Pit the dates before adding them to avoid any hard pieces in the cake.
- Gently fold the dry ingredients into the batter to maintain the lightness of the whisked egg whites.
- Consider soaking the dates and cranberries in warm water for a few minutes if they seem too dry; this will help them blend better into the cake.
- For a gluten-free version, ensure that all ingredients, especially the cocoa powder, are certified gluten-free.
- Allow the cake to cool completely before dusting it with powdered sugar to prevent melting and clumping.
Nutrition per serving
8 ServingsCalories 300kcal
Protein 6g
Carbohydrates 60g
Fiber 4.59g
Sugar 50g
Fat 8g
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