Name: Irresistibly Moist Espresso Date Cake with Walnuts Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup (150g) chopped dates, pitted; 1 cup (240ml) strong brewed espresso, hot; 1 teaspoon baking soda; 1/2 cup (115g) unsalted butter, at room temperature; 3/4 cup (150g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 3/4 cups (220g) all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon (optional); 1/2 cup (60g) chopped walnuts; Powdered sugar, for dusting (optional)

Ingredients

1 cup (150g) chopped dates, pitted

1 cup (240ml) strong brewed espresso, hot

1 teaspoon baking soda

1/2 cup (115g) unsalted butter, at room temperature

3/4 cup (150g) granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 3/4 cups (220g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (60g) chopped walnuts

1/2 teaspoon ground cinnamon (optional)

Powdered sugar, for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: In a medium-sized bowl, combine the chopped dates and hot espresso. Stir in the baking soda and let the mixture sit for 15 minutes to soften the dates.

Step 3: In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 6: Stir the softened date and espresso mixture into the batter until well incorporated. Add ground cinnamon if using.

Step 7: Fold in the chopped walnuts gently to distribute them evenly throughout the batter.

Step 8: Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 9: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Step 10: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 11: Once cooled, dust the top with powdered sugar if desired before slicing and serving.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Reheat slices gently in the microwave for 10-15 seconds to enjoy a warm piece. This cake also freezes well wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

FAQs

Can I use instant coffee instead of brewed espresso?

Yes, you can substitute strong brewed espresso with dissolved instant coffee. Use about 1 1/2 teaspoons of instant coffee granules mixed with 1 cup of hot water.

Is this cake suitable for gluten-free diets?

This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend that measures cup-for-cup, and ensure the baking powder is gluten-free as well.