Date and Citrus Cake
- Prenatal pick
- Kid-friendly
- Peanut free
- Vegetarian
Ingredients
- 1 lb (500 g) pitted dates
- 2/3 cups (150 mL) 18% cream or 1/3 cup/75 mL each whipping cream and milk
- 1-1/2 cups (375 mL) ground almonds
- 1-1/4 cups (300 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 3/4 tsp (4 mL) ground cardamom
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) nutmeg
- 1/4 tsp (1 mL) ground cloves
- 5 eggs
- 1/3 cup (75 mL) granulated sugar
- 1/3 cup (75 mL) dark brown sugar
- 1/2 cup (125 mL) unsalted butter, melted and cooled
- 2/3 cups (150 mL) candied mixed peel or candied orange peel
- Orange Icing:
- 1-1/2 cups (375 mL) icing sugar
- 2 tsp (10 mL) finely grated orange rind
- 2 tbsp (30 mL) (approx) orange juice
Preparation
Line bottom of 10-inch/25 cm tube pan with parchment paper; butter and flour sides.
In food processor, in 2 batches if necessary, purée dates and cream.
In bowl, whisk together almonds, flour, baking powder, baking soda, cardamom, cinnamon, nutmeg and cloves. Set aside.
In stand mixer, beat eggs with granulated sugar and brown sugar until light and fluffy, about 5 minutes (or with hand mixer, beat on high for 10 minutes). Beat in butter; beat in date mixture. Stir in almond mixture in 3 additions. Fold in candied peel. Scrape evenly into prepared pan; run spatula through middle of batter and smooth top.
Bake in centre of 350°F/180°C oven until tester inserted in centre comes out clean, 50 to 55 minutes. Let cool on rack.
Orange Icing: Mix together icing sugar, orange rind and orange juice until smooth and thick, adding a bit more juice if too stiff to pour.
Spread Orange Icing over top of cake, allowing it to drip down sides.
Makes 12 to 16 slices.
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