Date Cake Recipe With Orange Juice
This date cake recipe is a deliciously moist, sticky texture cake with the perfect amount of citrus. Finished with an easy toffee sauce, this is a simple recipe that you can make any day of the week. It is a lovely addition to your dessert, brunch, or even lunch box. A dollop of whipped cream would elevate this dessert to a new level.
The dates in the cake are chopped and soaked, adding more natural sweetness and moisture. We gave the date cake a boost in flavor by soaking the dates in orange juice instead of water. It provides the cake with a hint of orange citrus flavor that goes well with the dates.
The addition of homemade toffee sauce rounds out the flavor of the date cake, giving it another dimension of sweetness without being overpowering.
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If you want to get extra toffee goodness inside the cake, poke some holes in the warm date cake and pour half the sauce on top. Serve the remaining toffee sauce on the side. If you have leftover toffee sauce use it on top of our fresh fig cake, spoon a bit into a banana mug cake, or drizzle it on some chocolate stout ice cream.
Soaking the dates will get them soft. The process is even faster if you add baking soda and heat the mixture. After it sits for a while, the dates break down and turn into a gooey, mushy puree. It doesn’t look pretty but it adds so much flavor and moisture to the cake.
Add the eggs one at a time and let them emulsify into the batter. Room temperature eggs will incorporate better than cold eggs and give the cake a better texture.
Easy Orange Juice Cake From Scratch
Our microplane is one of my favorite tools. It does a fantastic job at making super fine bits of orange zest that get distributed all over the batter. Fine bits of orange zest are so much nicer than larger chunks that you would get with a knife or channel zester. The orange zest really helps the citrusy orange flavor pop in this orange date cake.
Add half of the flour and stir it in before you add the rest. Using this technique to add the flour will help keep the cake tender and reduce gluten formation.
Chopping the dates will leave a bit of a sticky mess on your knife. You can coat the knife in cooking oil before you begin. We don’t recommend purchasing pre-chopped dates because they tend to be dry and hard. However, if you do get pre-chopped dates, make sure you let them soak a bit longer to soften up.
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The orange juice and date mixture will foam when you add the baking soda. Make sure your saucepan is large enough to accommodate the chemical reaction.
Put the date puree in the fridge to cool down quickly if you don’t have time to wait for it to come to room temperature.
Not without changing the texture of the cake. The sugar in the cake is not just for sweetness. Sugar keeps baking soft and moist by binding to water and locking in moisture in baked goods. Sugar also helps create a tender texture, deep color and flavor, and a crunchy bite.
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Prunes, or dried plums, have a similar texture and will make a decent substitute. Dates will give the cake a unique rich, caramel flavor that the prunes will not replicate.
Yes, you can make this recipe as muffins or a loaf cake but adjust cooking times accordingly. The muffins will cook faster than the cake. Check them for doneness after 15 – 20 minutes. The loaf pan will take longer to bake than the cake pan. Check for doneness after 45 – 60 minutes.
Date cake should stay moist for three days wrapped in plastic wrap on the counter. You can store it for up to 5 days in the fridge. Store the toffee sauce separately in the fridge and warm it up when you are ready to serve it with the cake. It can last longer in the fridge.
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This Instant Pot hot fudge cake makes its own fudge sauce while it cooks. This is a cake you need to eat with a spoon and plenty of ice cream.
Our stout gingerbread cake has a rich, robust flavor from the stout beer. This is another cake that would taste fantastic with a bit of sticky toffee sauce ;).
Date And Orange Cake
This chocoflan cake is impossibly delicious and so fun to make. It is part chocolate cake and part flan and both parts bake at the same time in a large bundt pan.
I made this receipt. The peripheries of the cake turned out great with the right texture, but the center part was much softer, not that it was under-baked but It seemed most of the date localized in the center. What do you think might have gone wrong? Perhaps I used too much date?!
I am a fan of sticky date cakes/puddings, and the toffee sauce makes it even more tempting. This is totally right up my alley. angiesrecipes http://angiesrecipes.blogspot.com
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