This Date & Almond Cake is soft, moist, and naturally sweet from chopped dates. The ground almonds give it a rich, nutty texture, while the dates add natural sweetness and a delicious caramel-like flavor.
It’s simple to make, perfect for tea time, breakfast, or a light dessert. Every bite is tender, flavorful, and incredibly satisfying. This cake stays moist for days and tastes even better the next day.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Servings: 8–10 slices
Ingredients
200g pitted dates, chopped
150g ground almonds
200g sugar
3 large eggs
120 ml vegetable oil
100 ml milk
1 teaspoon baking powder
¼ teaspoon salt
Instructions
Prepare the Oven
Preheat oven to 180°C (350°F). Grease and line a baking pan with parchment paper.
Prepare the Dates
Place chopped dates in a bowl. Pour warm milk over them and let sit for 5–10 minutes to soften. This helps create a softer cake texture.
Mix Wet Ingredients
In a large bowl, whisk eggs and sugar until light and slightly fluffy. Add vegetable oil and mix until well combined.
Add Dates
Stir in the softened dates along with the milk. Mix gently.
Add Dry Ingredients
Add ground almonds, baking powder, and salt. Stir until everything is well combined and smooth.
Bake
Pour batter into prepared baking pan. Smooth the top evenly. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the cake cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Tips for Best Results
Use soft dates for best texture
Do not overmix the batter
Add chopped nuts for extra crunch
Optional Add-Ins
Chopped walnuts or pecans
A sprinkle of powdered sugar on top
Drizzle of honey or caramel
Storage
Store in airtight container up to 3 days
Refrigerate up to 5 days
Freeze up to 1 month
