Date and almond cake

Date and almond cake

I really like cakes. Rich in dried fruits, soft, well scented, they are the perfect accompaniment to a cup of coffee or tea.
Recently, I had the pleasure of discovering that I liked dates. Until now, I had in fact only tasted the dates that one usually finds in the supermarket. Frankly, I never understood what could be found there. I don’t like the taste or the texture. I had cooked the medjools well but without real crush. What I didn’t know is that there are many other varieties of dates. Really, there is something for everyone. I fell in love with a variety called sukari. A real candy! When I put my hand in the package, I find it very difficult to stop eating it.

I couldn’t resist slipping them into a cake. With a hint of orange blossom, and almonds, it’s delicious.
While looking for inspiration for this cake, I came across that of Dorian. The most appetizing! I kept its presentation, with the slivered almonds and the icing.

This cake is delicious! It keeps well for several days.

Date and almond cake:

200 g dates (150 g sukari soft, 50 g sukari chewy)
2 tbsp orange blossom water
150g butter
3 eggs
90g brown sugar
170g flour
80g ground almonds
1 tsp baking powder
flaked almonds

Melt the butter in a small saucepan, until it has a hazelnut color.
Let cool.

Preheat the oven to 160°C.

Mix the 150 g of dates with the orange blossom water. The mixture does not need to be very smooth.
Add the eggs one by one, while mixing well, then the sugar.
Add the hazelnut butter. To mix together.

Mix the flour, almond powder and baking powder.
Add to the previous mixture and mix gently.
Cut the remaining dates into small pieces and add them to the batter.

Pour the mixture into a greased cake tin.

Bake for 50 minutes to 1 hour. Check for doneness with a wooden skewer. If it is covered with batter when it comes out, the cake is not baked.

While cooking, prepare the syrup.

Date and almond cake

Syrup:

30g brown sugar
30g water
1 tsp orange blossom

Bring the sugar and water to a boil.
Turn off the heat and add the orange blossom.

When it comes out of the oven, coat the cake with this syrup using a pastry brush.

Let cool on rack.
Keep filmed.

Date and almond cake

To finish: the hazelnut butter is not obligatory, but it brings a little more taste. You can also use butter simply melted in the microwave.


I used the soft sukari because it is so soft that it mixes very easily and the chewy which is drier for the pieces. You can use other dates. The medjool that is easily found will be perfect.


I had the pleasure of receiving a very nice assortment of dates from Dattelman. Really, a very nice discovery. Now I can say that dates, I love!

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