Description
This Almond Loaf Cake is beautifully moist and subtly sweet, thanks to soft dates simmered in orange juice. Topped with toasted almonds and bright citrus zest, it’s a fragrant, flavorful treat perfect for brunch or afternoon tea.
Ingredients
- 1 cup chopped dates
- ¾ cup orange juice (fresh or bottled)
- ½ cup unsalted butter, softened
- ⅔ cup packed brown sugar
- 2 large eggs
- 1 tbsp orange zest
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chopped almonds (toasted, optional)
Instructions
1️⃣ Preheat oven: Set to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2️⃣ Soften dates: In a small saucepan, combine chopped dates and orange juice. Simmer over medium heat for 3–4 minutes until dates are soft. Remove from heat and let cool.
3️⃣ Cream butter and sugar: In a large bowl, beat the butter and brown sugar until light and fluffy.
4️⃣ Add eggs and zest: Mix in eggs one at a time, then stir in orange zest.
5️⃣ Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6️⃣ Mix batter: Add dry ingredients to the butter mixture, alternating with the date-orange mix. Stir until just combined.
7️⃣ Add almonds: Gently fold in chopped toasted almonds.
8️⃣ Bake: Pour the batter into the prepared pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
9️⃣ Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Texture Tip: Don’t overmix—blend just until incorporated for the softest crumb.
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Almond Boost: Add a few almond slivers on top before baking for a pretty finish.
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Flavor Twist: Add a splash of almond extract for extra depth.
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Storage: Stays moist for days—store in an airtight container at room temp or refrigerate.
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Freezer Friendly: Wrap well and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes