A deliciously moist cake with espresso-soaked dates, scattered walnuts and a silky espresso glaze. For the coffee addition, I like to use freshly brewed espresso coffee from the coffee machine. You can get away with using instant coffee in the cake itself, but you will certainly appreciate using freshly brewed coffee in the glaze.
This tea-cake is exceptionally moist and airy and in-fact I think it is one of those rare cases where its flavour will develop further the next day. Perhaps, the flavour of the espresso has had time to set in the cake, but I also think you need to allow the cake to cool completely before cutting through. The texture is impossibly gloriously spongy when still fresh and this can make it difficult to cut through with the dates.
You are welcome to use more walnuts or omit them altogether. Also, you may notice the low quantity of sugar in this cake. The dates are exceptionally sweet and as we have used two and a half cups of dates I feel the sweetness from the dates is adequate.
Have included both weight and cup measurements but if you would like to make this cake as close as possible to what is pictured, I’d have to be honest and say please use a scale to weigh each ingredient.
When using the cup measurements use a measuring jug rather than a coffee or teacup to measure out the flour, butter and dates.
The measuring jug recommended is the Pyrex Brand.
Getting the baking results you want demands the use of accurate weighing on a pair of digital scales. What is wonderful, Amazon and Target – even Kmart stock affordable digital scales.
I always line my tins with baking paper otherwise known as parchment paper. It ensures a clean and easy removal from the baking tin. You will need to trust me on this. I’ll be honest, I just cannot remember the last time I buttered a baking loaf tin.
Use a skewer to test if the cake is ready. As the cake is quite dark due to the dates, brown sugar and bicarbonate of soda you may be deceived into believing it is ready when it is not. So, have that skewer on hand to test for readiness.
Have included both weight and cup measurements but if you would like to make this cake as close as possible to what is pictured, I'd have to be honest and say please use a scale to weigh each ingredient. When using the cup measurements use a measuring jug rather than a coffee or teacup to measure out the flour, butter and dates. The measuring jug recommended is the Pyrex Brand. Getting the baking results you want demands the use of accurate weighing on a pair of digital scales. What is wonderful, Amazon and Target - even Kmart stock affordable digital scales. Feel free to add extra walnuts. If you would like to use more walnuts adjust to 1 cup of walnuts. To use instant coffee use 2 heaped teaspoons of instant coffee to the water quantity above. Cooking times will vary depending on your oven, dimensions of tin size and temperature of dough etc expect variation in cooking time. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Coffee Date Cake with Espresso Icing
Ingredients
Espresso Glaze
Instructions
Notes
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amazing work