Date Cake with Maple Tahini Glaze
Dates cakes are so underrated, aren’t they?
This date cake is so delicious, extremely moist, and that crunch of the walnut with that caramelized date flavor marries the flavors all together and gives it that perfect texture.
The maple tahini glaze tastes like a Middle Eastern frosting, like melted halva that’s drizzled all over.
Ingredients:
Servings: 7
Calories per serving: 481
1½ cup (250 g) pitted dates, roughly chopped
1½ cup (250 g) water
1 tsp baking soda
½ cup (120 g) butter, at room temperature
1 cup (200 g) brown sugar
2 eggs
1 tsp vanilla extract
1½ cup (215 g) flour
2 tsp baking powder
½ tsp salt
Tahini Glaze:
½ cup (112 g) tahini
3-5 tbsp maple syrup
2-4 tbsp water
Optional: 2 tablespoons of cocoa powder to tahini glaze
Optional: add ½ cup (65 g) chopped walnuts to date cake batter (highly recommended)
Directions:
Preheat oven at 350ºF (177ºC).
Roughly chop pitted dates. To a pot, add the pitted dates and water and bring to a boil until the dates fall apart, about 5-10 minutes.
To the date mixture, add baking soda. The mixture is going to react and foam up.
In a separate bowl, sift flour, baking powder, and salt.
In a stand mixer with a paddle attachment, cream butter, brown sugar, and vanilla extract.
Combine eggs.
Add the flour mixture.
Fold in the date mixture into the batter and walnuts.
Oil your cake molds and add the batter into the molds.
Bake for 20 minutes (30 if you’re using a large cake pan).
In the meantime, combine tahini with maple syrup.
When cake is done, remove from the mold and leave to cool on a cooling rack.
Drizzle with the maple tahini glaze.
Bon appétit!
