Description
This Irresistibly Moist Espresso Date Cake with Walnuts combines the rich bitterness of espresso with the natural sweetness of dates, creating a wonderfully moist and flavorful treat. Enhanced with crunchy walnuts and a hint of cinnamon, this cake is perfect for coffee lovers seeking a delightful dessert or afternoon snack.
Ingredients
Scale
Date Mixture
- 1 cup (150g) chopped dates, pitted
- 1 cup (240ml) strong brewed espresso, hot
- 1 teaspoon baking soda
Cake Batter
- 1/2 cup (115g) unsalted butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (60g) chopped walnuts
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal of the cake later.
- Soften Dates: In a medium-sized bowl, combine the chopped dates and hot espresso. Stir in the baking soda and let the mixture sit for 15 minutes. This softens the dates and allows them to blend smoothly into the batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Incorporate Date Mixture and Cinnamon: Stir the softened date and espresso mixture into the batter until fully combined. If desired, add ground cinnamon to introduce a warm, spicy note.
- Fold in Walnuts: Gently fold the chopped walnuts into the batter, distributing them evenly without overmixing.
- Fill the Pan: Pour the batter into the prepared cake pan and smooth the surface with a spatula for an even bake.
- Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, preventing sogginess.
- Optional Finishing Touch: Once cooled, dust the top with powdered sugar to add a decorative and sweet finish before slicing and serving.
Notes
- Ensure the dates are finely chopped to blend well into the batter and provide moisture.
- Using hot espresso helps soften the dates and enhances the flavor infusion.
- If you prefer a nut-free cake, omit the walnuts or substitute with seeds.
- Use room temperature eggs and butter to ensure smooth mixing and better texture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a richer flavor, consider serving with a light coffee glaze or whipped cream.
