The ultimate date cake - Cake gourmand et moelleux aux dattes

This is my go-to date cake recipe and it took me a decade to realize that hot water does a great job keeping it moist for days.

I learned how to adjust it to my tastebuds and I discovered that clementine or orange go really well with coffee and fudge flavors.

If you ask me wether I like this lovely date cake with walnut or pecan, I'd vote for the latter especially when you caramelize it and add it on top. It really adds a different dimension to the final texture and more "gourmandise".

My addictive moist date, walnut or pecan and clementine cake

The ultimate date cake (Eng. version)

For the cake  (serves 8/baking time: 40 -50 min / temp: 160-170 C)

- 1 cup of chopped dates
- 1 cup boiling water +1/4 cup hot coffee
- 3/4 cup brown sugar
- 1 egg
- 60 g soft butter
- 20 to 30 g oil
- 1 1/2 cup flour
- 1 tsp baking powder
-1/4 tsp baking soda
- 1 tsp cinnamon (optional)
- 1 vanilla sugar or extract
- 1 good pinch of salt
- 60 g pecans or walnuts
-  1 candied clementine ou
1/2 candied orange (optional)

Glazing and decoration

- Salted butter caramel OR
- Dulce de leche OR

- Apricot or orange jam/preserve

Watch the video on how to make it 

Cake  moelleux aux dattes (Version française)

Mon moelleux aux dattes avec une bonne dose de clémentines confites

Pour le cake (8 pers./temps de cuisson: 40 -50 min / temp: 160-170 C))

Pour le topping et la déco