Coffee Date Cake with Espresso Icing

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 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.  

date coffee cake

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.

espresso coffee date cake
Yield: 12

Coffee Date Cake with Espresso Icing

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 340g (2 1/4cup) dates
  • 1 1/2 teaspoons baking soda
  • 1 1/2 cups espresso coffee
  • 113g (1/2 cup) butter at room temperature soft to touch
  • 50g (1/4 cup) brown sugar
  • 1 large egg (72g)
  • 1 cup (190g) Plain Flour
  • 95g (1/2 cup) Self Raising Flour
  • 70g (1/4 cup) walnuts
  • 1/8 tsp freshly ground cloves
  • 1 tsp cinnamon powder

Espresso Glaze

  • 1 1/2 cups Pure icing Sugar
  • 1/2 teaspoon instant espresso
  • 2 tbs melted butter

Instructions

  1. Preheat oven to 180 degrees celsius.
  2. Chop dates in half.
  3. In a mixing bowl combine the dates, hot coffee and baking soda. Allow to rest in this mix for 5 minutes.
  4. In another bowl combine the flour and spices together. Sift.
  5. Using a mixer beat the soft ( not melted) butter and sugar together until creamed.
  6. Add the egg and beat until mixed through.
  7. Strain dates from liquid and reserve dates - set them aside.
  8. Add the coffee liquid and mix through the butter mixture. Do this alternatively with the flour.
  9. Beat until mixture is smooth.
  10. Fold in dates and walnuts.
  11. Pour batter onto baking paper lined loaf tin.
  12. Bake for approximately 55 minutes allow for 5-10minute variation in cooking time.
  13. Remove from oven, and allow to cool on a wire rack completely. This is where you will have to exercise your self-control. Try not to remove cake from the tin whilst it is still warm.
  14. When the cake has cooled down,lift cake from loaf tin and also remove baking paper.
  15. In a small bowl whisk all the icing ingredients together and pour over cooled cake. Allow the glaze to cool.

Notes

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.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

If you are looking for an espresso cake, an easy walnut coffee cake, or a date nut coffee cake this cake may be what you are looking for.

 

One Comment Add yours

  1. Nancy Nelson says:

    amazing work

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