This naturally sweetened Honey, Date, and Almond Cake is incredibly moist, warmly spiced, and perfect for cozy gatherings or afternoon tea.

Scale

200g (1 ½ cups) all-purpose flour

100g (1 cup) ground almonds (almond meal)

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

120ml (½ cup) honey

120ml (½ cup) vegetable oil or melted butter

3 large eggs

1 tsp vanilla extract

150g (1 cup) pitted dates, chopped

100ml (about ⅓ cup plus 1 tbsp) boiling water

50g (½ cup) sliced almonds, for topping

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1. Preheat oven to 350°F (175°C) and grease a round cake pan. Line the bottom with parchment paper.

2. Place chopped dates in a bowl and pour over boiling water. Let sit for 10–15 minutes.

3. Sift together flour, ground almonds, baking powder, baking soda, salt, cinnamon, and ginger.

4. Beat eggs with honey, oil, and vanilla extract until smooth.

5. Stir wet ingredients into dry until just combined. Fold in soaked dates with their water.

6. Pour batter into pan, smooth top, and sprinkle sliced almonds over.

7. Bake for 35–40 minutes or until golden and a toothpick comes out clean.

8. Cool in pan for 10 minutes, then transfer to a wire rack.

Soaking the dates makes the cake extra moist.

Use mild honey for best flavor.

Add orange zest for a twist!