Pistachio Date Cake

Ingredients

• 200g Pitted Dates, roughly chopped
• 150ml Boiling Water
• 1/2 teaspoon Bicarbonate of Soda
• 120g Unsalted Butter, softened
• 120g Light Brown Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 1 Orange
• 180g Plain Flour
• 1 1/2 teaspoons Baking Powder
• 1 teaspoon Ground Cardamom
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Fine Sea Salt
• 100g Shelled Unsalted Pistachios, roughly chopped
• 2 tablespoons Honey
• 2 tablespoons Fresh Orange Juice
• 30g Shelled Unsalted Pistachios, finely chopped, for finishing

Instructions

1. Preheat the oven to 180°C and line a 20cm round cake tin with baking paper.
2. Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda.
3. Leave the dates for 10 minutes to soften, then mash them roughly with a fork.
4. Beat the softened butter and brown sugar together in a large bowl until pale and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract and finely grated zest of the orange.
7. In a separate bowl, whisk together the flour, baking powder, cardamom, cinnamon, and salt.
8. Fold the dry ingredients into the butter mixture until just combined.
9. Fold in the softened dates with their remaining soaking liquid and the roughly chopped pistachios.
10. Spoon the batter into the prepared cake tin and smooth the surface.
11. Bake for 40–45 minutes until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
12. Leave the cake to cool in the tin for 10 minutes, then transfer it to a wire rack.
13. Warm the honey and orange juice together in a small saucepan over low heat until combined.
14. Brush the warm honey-orange glaze over the cake and scatter with the finely chopped pistachios.
15. Leave to cool before slicing and serving.

instructions_source: editorial-classic