13 August 2013

date cake

I've been in search of a good tea cake and I've found it! Moist, sweet, but not too sweet, this date cake is altogether delicious. It's also versatile, an important characteristic when the range of ingredients I can use is a little constricted. With only a couple dashes of various spice mixes, this cake can go from summery fruit to spicy Christmas.

The dates are a curious ingredient to work with and measure, especially when they vary so vastly in size depending on where you buy them. However, having made this bread several times already, I can assure you that whether you're using larger or smaller dates, the recipe still turns out beautifully. Larger dates create a thick, luscious, and dense bread while smaller dates gives it a more eggy, airy quality. I have enjoyed both very much.

Recipe adapted from "Eat Well Feel Well" by Kendal Conrad 

Preheat oven to 300 F.
Grease 1 loaf pan.

3 c almond meal 
2 pinches salt 

In a food processor, puree into a paste. Transfer to a bowl. Put aside. 

20 dates, pitted 
4 large eggs 

Process together until very frothy. 

1/2 c yogurt 
4 T butter, melted 
2 t baking soda 
3 t ground cinnamon 

Stir all ingredients together until smooth. 
Pour into pan.
Bake 45-60 minutes until a thin knife inserted in the center of the loaf comes out clean. 
Remove from oven and cool completely in the pan. 
Wrap in plastic or put in an airtight container. 

zest of one or two oranges or lemons
1 t cake or pumpkin pie spice

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