Desserts, Sweet Snacks

Mediterranean Honey Cake with Medjool Dates and Almonds

For the cake
1/3 cup unsalted butter, melted
3 eggs
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup all-purpose flour

For the topping
1/2 cup butter, melted
1/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup honey
1/2 cup slivered almonds
1/2 teaspoon cinnamon
10-12 whole, pitted Natural Delights Medjool Dates

Preheat oven to 400F. Prepare a 9-inch spring form pan with baking spray; set aside.

In the work bowl of your stand mixer, cream together the eggs, sugars and vanilla until it the mixture whitens in color. Drizzle in the melted butter and continue to mix well. Sift together the flour and baking powder, then add to the batter while stirring gently. Pour the batter into the spring-form pan and bake 10-12 minutes.

While the cake is baking, prepare the topping. Finely chop 4 of the dates. In a small sauce pan over medium heat, melt butter and then add the sugars, honey, cinnamon, almonds, and chopped dates. Bring to a boil, stirring constantly. Pour the topping gently on the cake and return it to the oven for another 15 minutes. Let the cake cool completely, then release it from the spring form pan. Line the edge of the cake with the dates.

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