Ingredients
250g Blanched Almond Flour
200g Medjool Dates, pitted and softened
3 Large Eggs, room temperature
Zest of 2 Organic Oranges
1/4 cup Fresh Orange Juice
1 tsp Baking Powder
1/2 tsp Ground Cinnamon
1/4 tsp Salt
1 tsp Vanilla Extract
Sliced Almonds for topping (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: In a food processor, blend the pitted Medjool dates with the orange juice and vanilla extract until a smooth paste forms.
Step 3: In a large bowl, whisk the eggs until light and frothy, then stir in the date paste and orange zest.
Step 4: Sift the almond flour, baking powder, cinnamon, and salt into the wet mixture and fold gently until just combined.
Step 5: Pour the batter into the prepared pan and smooth the top. Sprinkle with sliced almonds if desired.
Step 6: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Step 7: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
If the cake browns too quickly, cover it loosely with foil for the last 10 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 295 kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 45mg
Keywords: almond orange date tea cake, gluten-free cake, date sweetened cake, afternoon tea recipe, healthy baking
