Israeli Pecan Date Cake
Delight your taste buds with the rich, nutty flavors of this Israeli Pecan Date Cake, a perfect blend of luscious Medjool dates and crunchy pecans. This moist, flavorful cake features a natural sweetness from caramelized dates, complemented by the warm nuttiness of chopped pecans and a hint of vanilla. The batter comes together effortlessly, thanks to an intriguing step of soaking the dates in hot water and baking soda, which helps create the cake's tender crumb. Topped with a light dusting of powdered sugar, it’s an ideal dessert for gatherings or a cozy teatime treat. Ready in just an hour, this easy-to-make cake combines traditional ingredients with modern elegance, making it a true standout in any dessert lineup.
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Recipe Information
Ingredients
- 200 grams Medjool dates (pitted and chopped)
- 180 milliliters Hot water
- 1 teaspoon Baking soda
- 100 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 180 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Pecans (chopped)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 170°C (340°F). Grease and line a 9-inch round cake pan with parchment paper.
Place the chopped dates in a heatproof bowl. Pour the hot water over them and sprinkle with the baking soda. Let the mixture sit for 10 minutes to soften the dates.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift the flour, baking powder, and salt together in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the softened date mixture (including the liquid) and the chopped pecans until evenly distributed.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the cake with powdered sugar before serving for an elegant touch.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 44.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
