why make this recipe
Rich Espresso and Date Cake with Crunchy Walnuts is a delightful dessert that combines the robust flavor of espresso with the natural sweetness of dates. This cake offers a unique twist on traditional cake recipes by adding crunchy walnuts for texture and healthy fats. It’s perfect for coffee lovers and makes an excellent treat for afternoon tea or dessert. The combination of ingredients creates a moist cake that bursts with flavor, making it a sure hit at any gathering.
how to make Rich Espresso and Date Cake with Crunchy Walnuts
Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (150g) chopped pitted dates
- 1 tablespoon instant espresso powder
- 1/2 cup (120ml) hot brewed espresso or strong coffee
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) chopped walnuts
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the chopped dates, espresso powder, and hot espresso, letting it sit for a few minutes.
- In a large bowl, cream the softened butter and brown sugar together until fluffy.
- Add the eggs one at a time to the butter and sugar mixture, then stir in the vanilla extract.
- Mix in the date espresso mixture until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts gently into the batter.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
how to serve Rich Espresso and Date Cake with Crunchy Walnuts
Serve this delicious cake warm or at room temperature. You can dust it with a light sprinkle of powdered sugar for an extra touch. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. A cup of hot coffee or tea makes the perfect drink to enjoy alongside this cake.
how to store Rich Espresso and Date Cake with Crunchy Walnuts
To store the cake, let it cool completely before wrapping it tightly with plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it fresh for longer, you can also freeze it. Wrap it well in plastic wrap, then in aluminum foil, and it will keep in the freezer for up to three months. Thaw at room temperature before serving.
tips to make Rich Espresso and Date Cake with Crunchy Walnuts
- Make sure to chop the dates into small pieces for better distribution throughout the cake.
- Use fresh espresso for the best flavor, but strong brewed coffee can work too.
- If you want a deeper coffee flavor, you can add a bit more espresso powder, but be cautious as too much can affect the cake’s texture.
- To enhance the nuttiness, you can lightly toast the walnuts before adding them to the batter.
variation
For a chocolate twist, you can add 1/2 cup of cocoa powder to the dry ingredients. You can also experiment with different nuts, like pecans or almonds, if you prefer.
FAQs
1. Can I use fresh dates instead of dried ones?
Yes, fresh dates can be used, but they will add more moisture to the cake. You may need to adjust the flour to maintain the right consistency.
2. Can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent, like xanthan gum, to help the cake rise.
3. How can I make this cake more decadent?
You could add chocolate chips to the batter or drizzle melted chocolate over the top of the cake after it cools for a rich finishing touch.
Rich Espresso and Date Cake with Crunchy Walnuts
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup chopped pitted dates Chop into small pieces for better distribution.
- 1 tablespoon instant espresso powder
- 1/2 cup hot brewed espresso or strong coffee Use fresh espresso for the best flavor.
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Finishing Touches
- 1 cup chopped walnuts Lightly toast for enhanced nuttiness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the chopped dates, espresso powder, and hot espresso, letting it sit for a few minutes.
- In a large bowl, cream the softened butter and brown sugar together until fluffy.
- Add the eggs one at a time to the butter and sugar mixture, then stir in the vanilla extract.
- Mix in the date espresso mixture until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts gently into the batter.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.