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Ingredients
- For Date Cake:
- 1 cup dried pitted dates
- ¼ cup brown sugar
- 1 cup white sugar
- 5 tablespoons butter
- 1 apple, cored and sliced
- ¼ cup yogurt
- 1 1/3 cup AP flower
- 4 teaspoons instant espresso powder
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 4 large eggs
- 1-2 tablespoons milk
- For Espresso Swirled Buttercream Frosting:
- 1 cup confectioner’s sugar
- 4 tablespoons softened butter plus 1 tablespoon, melted
- 2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
- 3 tablespoons brown sugar
- 1 teaspoon AP flour
Directions
- Preheat oven to 350 degrees F. Butter two 8 inch cake pans and set aside.
- In your food processor, blitz dates and sugars. Add butter, apple, and yogurt until a smooth batter forms.
- Next, add in the flour, espresso powder, baking soda, baking powder and eggs. Finally, add the milk, pouring it down the funnel with the motor still running. The result should be a very smooth and light batter, so add more milk if need be.
- Divide the batter evenly between the two cake pans and bake for about 25 minutes or until the cakes have risen and set in the center.
- Transfer to a wire rack and let cool completely.
- In a large bowl, whisk together confectioner's sugar, 4 tablespoons softened butter and instant espresso. Set aside. In a small, microwaveable bowl, melt a knob of butter. Let cool slightly then add brown sugar and flour, mix until smooth.
- Place 1 cake upside down on your cake stand or serving plate and spread with about 1/2 the icing. Place the second cake, right side up and cover the top with the remaining icing. Drizzle the brown sugar mixture over the entire cake to create a marbleized pattern.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 10 servings | |
| Calories 360 | |
| Calories from Fat 112 | 31% |
| Total Fat 12.68g | 16% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 486mg | 20% |
| Potassium 242mg | 7% |
| Total Carbs 61.93g | 17% |
| Dietary Fiber 2.0g | 7% |
| Sugars 59.06g | 39% |
| Protein 3.36g | 5% |
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Comments
October 7, 2013My Nonna adopted some great recipes here in French, Quebec, where she had made on a few occasions their fabulous tasting date cake. Your recipe sounds the closest to it. I'll grab it and try to see if it tasted like hers. I hope it does since all her written recipes disappeared when she passed...sigh.
Thanks Catherine for your persistant baking of desserts ;o)
Ciao for now,
Claudia
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