A moist and flavorful loaf combining the natural sweetness of dates with the zesty freshness of orange and a hint of almond. This easy-to-make loaf is perfect for any occasion.
Author:Robert
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:Western
Diet:Vegetarian
Ingredients
Scale
150 g chopped pitted dates
180 ml freshly squeezed orange juice
1/2 tsp baking soda
115 g unsalted butter, softened
100 g brown sugar, packed
2 large eggs
Zest of 1 orange
1 tsp vanilla extract
200 g all-purpose flour
50 g ground almonds
Optional: chopped almonds for topping
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a small saucepan, combine the chopped dates and orange juice. Simmer over medium heat for 5-7 minutes until dates soften and absorb the juice. Remove from heat, stir in baking soda, and let cool.
In a large bowl, cream softened butter and brown sugar until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
Stir in orange zest and vanilla extract.
Add the cooled date mixture and mix until incorporated.
In a separate bowl, whisk together all-purpose flour, ground almonds, salt, and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with chopped almonds if using.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the date mixture cools before adding to the batter to prevent eggs from scrambling.
Ground almonds can be substituted with almond flour for a finer texture.
This date orange almond loaf stores well in an airtight container at room temperature for up to 3 days.
Serve this date and orange almond cake with butter or cream cheese for extra richness.