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Nigella’s Date and Nut Cake with Black Coffee

Indulge in Nigella’s Date and Nut Cake with Black Coffee

Nigella’s Date and Nut Cake with Black Coffee combines sweet dates, crunchy walnuts, and rich coffee, perfect for any dessert lover.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 200 grams Pitted Dates substitute with dried figs for a different taste
  • 1 cup Strong Black Coffee substitute with instant coffee dissolved in hot water
  • 150 grams Brown Sugar feel free to use white sugar for a lighter sweetness
  • 2 large Eggs replace with flax eggs for a vegan option
  • 100 ml Neutral Oil or Melted Butter use melted coconut oil for a dairy-free alternative
  • 1 teaspoon Vanilla Extract optional
  • 1 teaspoon Ground Cinnamon feel free to add cloves for a fragrant twist
  • 1 teaspoon Nutmeg
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1 teaspoon Baking Powder ensure it's fresh
  • 1 teaspoon Salt balances flavors
  • 200 grams All-Purpose Flour substitute with gluten-free blend
  • 100 grams Chopped Walnuts try swapping with pecans or hazelnuts

Equipment

  • 9-inch round cake pan
  • Medium bowl
  • Large bowl
  • Sifter
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Line a 9-inch round cake pan with parchment paper.
  2. In a medium bowl, combine chopped pitted dates with hot, strong black coffee, letting them sit for 10-15 minutes.
  3. In a large bowl, whisk together brown sugar, eggs, neutral oil, and vanilla extract until well combined and slightly frothy for 2-3 minutes.
  4. Sift together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg in a different bowl.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Fold in soaked dates and walnuts.
  6. Pour the cake batter into the prepared pan and bake for 35-40 minutes. Perform the toothpick test to check for doneness.
  7. Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days.

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