If you’re craving a cozy, nostalgic bake that fills your kitchen with the rich aroma of coffee and spices, you’re in for a treat. This Nigella’s Date and Nut Cake with Black Coffee is a delightful twist on the classic coffee and walnut cake, blending the sweetness of dates with the robust flavor of black coffee. It’s the perfect companion for your afternoon tea or a comforting dessert to share with loved ones.
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Overview of Recipe Content
This Date and Nut Cake is a harmonious blend of sweet, nutty, and spiced flavors, making it a versatile choice for various occasions.
Why You’ll Love It
- Flavorful Fusion: The combination of dates, walnuts, and black coffee creates a rich and satisfying taste.
- Moist Texture: The chopped dates soaked in hot coffee ensure a moist crumb that melts in your mouth.
- Simple Preparation: With straightforward steps, this recipe is accessible even for novice bakers.
Taste Profile
Expect a moist, tender crumb with bursts of sweet dates and crunchy walnuts, all enveloped in the deep, aromatic essence of black coffee.
Nutritional Benefits
- Dates: High in fiber and natural sugars, providing energy and aiding digestion.
- Walnuts: Rich in omega-3 fatty acids and antioxidants, promoting heart health.
- Spices: Cinnamon and nutmeg add not only flavor but also anti-inflammatory properties.
Ingredients
- 200g (1 1/4 cups) pitted dates, chopped
- 250ml (1 cup) strong black coffee, hot
- 100g (1/2 cup) brown sugar
- 2 large eggs
- 100ml (1/3 cup + 1 tbsp) neutral oil or melted butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 180g (1 1/2 cups) all-purpose flour
- 100g (1 cup) chopped walnuts
Tools Needed
- Mixing bowls
- Whisk
- Spatula
- 9-inch round cake pan
- Parchment paper
- Cooling rack
Suggested Substitutions and Additions
- Oil/Butter: Use melted coconut oil for a subtle tropical flavor.
- Nuts: Swap walnuts with pecans or almonds for a different nutty profile.
- Spices: Add a pinch of cloves or cardamom for an extra spice kick.
How to Make Nigella’s Date and Nut Cake with Black Coffee
- Preheat Oven: Set your oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper.
- Soak Dates: Place the chopped dates in a bowl and pour the hot black coffee over them. Let them soak for 10-15 minutes until softened.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, eggs, oil (or melted butter), and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine All: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the soaked dates along with the coffee and the chopped walnuts.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
What to Serve with Nigella’s Date and Nut Cake with Black Coffee
- Whipped Cream: A dollop of lightly sweetened whipped cream complements the cake’s richness.
- Vanilla Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a delightful dessert.
- Fresh Berries: Add a handful of fresh raspberries or strawberries for a fruity contrast.
Tips for Making It Perfect
- Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
- Check for Doneness: Use a toothpick to test the center; it should come out clean.
- Cool Properly: Let the cake cool completely before slicing to maintain its structure.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep refrigerated for up to a week; bring to room temperature before serving.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
General Information
This Date and Nut Cake draws inspiration from traditional British coffee and walnut cakes, a staple in UK bakeries and homes. The addition of dates offers a natural sweetness and moist texture, making it a unique twist on the classic.
Frequently Asked Questions
Q: Can I make this cake gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend.
Q: Can I use instant coffee instead of brewed?
A: Absolutely, dissolve 1 tablespoon of instant coffee in 250ml of hot water as a substitute.
Q: Can I add chocolate chips?
A: Yes, fold in 1/2 cup of chocolate chips for a chocolaty twist.
Conclusion
Nigella’s Date and Nut Cake with Black Coffee is a delightful bake that combines the warmth of spices, the sweetness of dates, and the richness of coffee. It’s perfect for gatherings, afternoon teas, or a comforting treat for yourself.
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Interactive Elements
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Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 5g |
| Carbohydrates | 40g |
| Sugars | 25g |
| Fat | 16g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sodium | 200mg |
Irresistibly Moist: Nigella’s Date and Nut Cake with Black Coffee
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This warmly spiced Date and Nut Cake is infused with strong black coffee and studded with sweet dates and crunchy walnuts. A moist, comforting slice perfect with tea or for a rustic dessert — deeply flavorful and simply irresistible!
Ingredients
-
200g (1 1/4 cups) pitted dates, chopped
-
250ml (1 cup) strong black coffee, hot
-
100g (1/2 cup) brown sugar
-
2 large eggs
-
100ml (1/3 cup + 1 tbsp) neutral oil or melted butter
-
1 tsp vanilla extract
-
1 tsp ground cinnamon
-
1/2 tsp ground nutmeg
-
1/2 tsp baking soda
-
1 tsp baking powder
-
1/4 tsp salt
-
180g (1 1/2 cups) all-purpose flour
-
100g (1 cup) chopped walnuts
Instructions
-
Preheat your oven to 350°F (175°C). Grease and line a loaf pan.
-
Combine chopped dates and hot coffee in a bowl. Let them soak for 10 minutes to soften and infuse.
-
In another bowl, whisk brown sugar, eggs, oil (or melted butter), and vanilla extract until smooth.
-
Stir in cinnamon, nutmeg, baking soda, baking powder, and salt.
-
Fold in the flour until just combined, then gently stir in the soaked dates with coffee and the chopped walnuts.
-
Pour the batter into the prepared loaf pan and smooth the top.
-
Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
-
Swap walnuts with pecans or hazelnuts for a flavor twist.
-
This cake improves in flavor the next day—wrap it tightly and let it sit overnight.
-
Add a splash of brandy or bourbon to the coffee for a boozy variation.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
