Description
Almond Orange Date Tea Cake is a moist, flavorful cake combining the nutty richness of almond flour with the bright citrus notes of fresh orange juice and zest. Sweetened with chopped dates and topped with sliced almonds, this tea cake is perfect for an afternoon treat or a delightful dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (100g) almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
Wet Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- Zest of 2 oranges
- 1/2 cup (120ml) fresh orange juice
- 1 tsp vanilla extract
Additional Ingredients
- 1/2 cup (90g) chopped dates
- 1/4 cup (25g) sliced almonds for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and prepare a 9-inch round or loaf pan by greasing it and lining it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and ground cinnamon (if using) to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a creamy base for the cake batter.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition for proper emulsification. Then stir in the orange zest, fresh orange juice, and vanilla extract to infuse the batter with fresh citrus and vanilla aroma.
- Combine Ingredients: Gently fold in the dry ingredients along with the chopped dates until just combined to avoid overmixing, which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared pan, sprinkle sliced almonds evenly on top, and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving to preserve texture and flavor.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- You can substitute dates with dried figs or raisins for a different flavor profile.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For a gluten-free version, use a certified gluten-free all-purpose flour blend.
