When we lived in Dubai, we discovered the world of dates, a truly impressive experience. Once you start paying attention, you see them everywhere: on buffets, as after-dinner treats, or alongside an afternoon cup of coffee. They are woven into the culture across the Middle East and North Africa. In Oman, for example, they are served with cardamom coffee as a symbol of hospitality, and throughout the Islamic world they are traditionally used to break the fast at sunset during Ramadan.
More than 15 varieties dominate the commercial market. The best known is the Medjool, often called the King of Dates, while the Deglet Noor is sometimes called the Queen.
There are even confectionery shops that sell nothing but dates. Like a refined chocolatier, they display them like jewels in manicured vitrines, filled with walnuts, almonds, pistachios, chocolate and, my favourite, candied orange. They are quite addictive and a little naughty, as their sugar content is delightfully high. But as with anything, moderation is key.
Inspired by our time in this part of the world, I gave the traditional date cake a lift with walnuts, raisins, a few chocolate chips and candied orange peel. Add freshly grated nutmeg, a little cinnamon and a dash of clove, and you have the perfect fall cake. It keeps well and freezes beautifully, so you can enjoy it for a long time. Fresh dates start to appear here in late September and peak in November, so take advantage while they are in season. A real treat.
Difficulty Level : Easy
Prep Time : 20 minutes
Baking Time : 40 minutes
Yield : 12 generous portions
INGREDIENTS
225 Gr. dates, chopped
1 Teaspoon Baking Soda
240 Ml. Milk
2 Eggs
100 Gr. Brown Sugar
114 Gr. Butter softened
5 Ml. Vanilla Extract
170 Gr. All purpouse flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/4 Teaspoon grated Nutmeg
1/4 Teaspoon ground Allspice
90 Gr. Raisins
25 Gr. Orange Peel choppped
60 Gr. Chopped Walnut chopped
20 Gr. Chocolate Chips
PREPARATION
Preheat your oven to 175°C with fan on.
Bring 240 ml of milk to a boil in a small pan. Chop the dates into small chunks, place them in a bowl, add the baking soda and stir. Pour the boiling milk over the dates and let sit submerged for 10 minutes to soften. Add the raisins and mix well. Set aside.
In a large bowl, combine the date paste, eggs, brown sugar, butter and vanilla. Mix with a wooden spoon. Add the flour, salt and baking powder and mix again. Add the remaining ingredients; chopped walnuts, raisin, chocolate chips and candied orange. Mix well.
Line the bottom of a 30cm X 12cm rectangle metal pan with parchment paper and grease the sides with a little butter. Pour in the batter and bake for about 40 minutes, or until a toothpick comes out clean from the center (timing depends on your oven and pan).
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