Almond and date cake
Indulge in the delectable Almond and Date Cake, a delightful fusion of almonds, dates, cranberries, and cocoa powder. Sweetened with powdered sugar and brightened with a hint of lemon, this moist and flavorful cake is the perfect treat for any occasion. Make your gatherings special with this easy-to-follow recipe!
- 07 May 2024
- Cook time 35 min
- Prep time 20 min
- 8 Servings
- 9 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 4.59g | 12% |
| Sugar 50g | 49% |
| Fat | |
| Fat 8g | 9% |
| Saturated 0.74g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.19ug | 0% |
| Choline 10mg | 2% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 0.88mg | 6% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.01ug | 1% |
| Vitamin C 4.15mg | 5% |
| Vitamin E 4.00mg | 27% |
| Vitamin K 1.02ug | 1% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.10mg | 10% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 300mg | 9% |
| Selenium, Se 4.66ug | 8% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.67mg | 6% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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