Date and Almond Cake

 Ingredients

200g pitted dates, chopped

150gm almonds flour

200gm sugar

3 large eggs

120ml vegetable oil

100ml milk

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon pdr

1 tsp vanilla extract

50gm sliced almonds (for garnish)

For the Honey Glaze:

 100gm honey

2 tbsp water

1 tbsp lemon juice

Instructions

Preheat the oven to 180°C (350°F). Grease and flour a 23 cm (9-inch) round cake pan.

 

In a large bowl, whisk together the eggs, sugar, oil, milk, and vanilla extract until smooth.

 

In another bowl, combine the chopped dates, ground almonds, baking powder, salt, and cinnamon.

 

Gradually fold the dry ingredients into the wet mixture until fully combined.

 

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

 

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

 

While the cake is cooling, prepare the honey glaze by heating honey, water, and lemon juice in a small saucepan. Simmer for 5-7 minutes, then remove from heat and set aside.

 Once the cake has cooled, drizzle the honey glaze over the top and garnish with sliced almonds before serving.

 

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