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–+ servings
Nigella’s Date and Nut Cake with Black Coffee

Mozzy Nigella’s Date and Nut Cake with Black Coffee Delight

Experience the delightful combination of coffee and dates in Nigella's Date and Nut Cake with Black Coffee, a cozy dessert perfect for any gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 200 g Pitted Dates Substitute with dried figs for a different flavor.
  • 250 ml Strong Black Coffee Instant coffee can be used as an alternative.
  • 100 g Brown Sugar White sugar can create a milder result.
  • 2 Large Eggs Use flax eggs for a vegan version.
  • 100 ml Neutral Oil or Melted Butter Try melted coconut oil for an exotic twist.
  • 1 tsp Vanilla Extract Stick with this for the best results.
  • 1 tsp Ground Cinnamon Cloves or cardamom can be wonderful enhancements.
  • 0.5 tsp Ground Nutmeg Complements the spices and adds depth.
  • 0.5 tsp Baking Soda
  • 1 tsp Baking Powder
  • 0.25 tsp Salt Balances sweetness.
  • 180 g All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 100 g Chopped Walnuts Swap for pecans or almonds if desired.
Optional Toppings
  • Whipped Cream Pairs perfectly with the cake.
  • Vanilla Ice Cream A scoop beside the cake elevates dessert.
  • Fresh Berries Offers a burst of freshness.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper.
  2. Combine chopped pitted dates with hot black coffee in a mixing bowl. Allow to soak for 10-15 minutes.
  3. In another bowl, whisk brown sugar, eggs, oil or melted butter, and vanilla extract until smooth.
  4. Sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
  5. Gradually mix dry ingredients into the wet mixture until just combined, then fold in soaked dates and walnuts.
  6. Pour batter into the prepared cake pan and bake for 35-40 minutes, until a toothpick comes out clean.
  7. Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 220mgFiber: 2gSugar: 22gVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Store the cake in an airtight container at room temperature for up to three days, or refrigerate to extend freshness.

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