Ingredients
200g Medjool dates, pitted and chopped
1 tsp baking soda
200ml boiling water
1 large orange (zest and juice)
125g unsalted butter, softened
150g brown sugar
2 large eggs
250g all-purpose flour
1 tsp baking powder
50g cold butter (for crumble)
50g plain flour (for crumble)
50g granulated sugar (for crumble)
80g shelled pistachios, roughly chopped
Instructions
Step 1: Preheat your oven to 180°C (350°F) and grease a 20cm round cake tin.
Step 2: In a small bowl, combine chopped dates and baking soda. Pour boiling water over them and let sit for 10 minutes until soft.
Step 3: Make the crumble by rubbing 50g cold butter into 50g flour and 50g sugar until it resembles breadcrumbs, then stir in the chopped pistachios.
Step 4: In a large bowl, cream the 125g softened butter and brown sugar until light and fluffy.
Step 5: Beat in the eggs one at a time, then stir in the orange zest and juice.
Step 6: Fold in the 250g flour and baking powder, followed by the date mixture (including the liquid).
Step 7: Pour the batter into the prepared tin and sprinkle the pistachio crumble evenly over the top.
Step 8: Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
Step 9: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.
Notes
For best results, use room temperature eggs and butter. If the crumble browns too quickly, cover with foil.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
Keywords: sticky date cake, orange cake, pistachio crumble, date dessert, moist cake recipe
