Do you have a sweet tooth? Dates are a popular sweet food consumed in many Moroccan households. In Morocco, you can find dates grown in bunches on palm trees. The most commonly consumed dates in Morocco are the Medjoul dates, Algerian Stuffed dates and Halawi dates.
Dates are also usually consumed by Muslims to break their fast after Ramadan. They can be prepared in both sweet and savory dishes. In this recipe you’ll learn how to prepare a sweet dish. So, if you’re a sweet lover this Moroccan date cake filled with nuts and chocolate will definitely satisfy your sweet tooth.
Here’s how to prepare it:
Prep Time: 30 Minutes
Cook Time: 30 Minutes
1 cup to ½ cups (200 to 300 g) dates
½ cup (approx. 120 g) walnuts (or lightly toasted almonds)
½ cup (3 oz. or 85 g) dark chocolate
¾ cup (150 g) granulated sugar
¾ cup (175 ml) melted butter or vegetable oil
1 teaspoon vanilla
1 ½ cups (185 g) flour
2 teaspoons baking powder
Pinch of salt
¼ cup milk
For the Glaze:
7 oz. (200 g) dark chocolate
2 tablespoons vegetable oil
1 or 2 tablespoons of chopped walnuts or almonds
1. Preheat your oven to 350° F (180° C). Grease and flour a 10" round or small rectangular baking pan.
2. Remove the pits from the dates and finely chop them. If you find the pieces of dates are so sticky that they clump together, mix in a few tablespoons of the granulated sugar to help separate them. Set the dates aside.
3. Finely chop the nuts. Set aside.
4. Chop the chocolate. Set aside.
5. By hand or with an electric mixer, beat the eggs, sugar, oil and vanilla until thick.
6. Sift together the flour, baking powder and salt. Add the flour mixture and the milk to the egg mixture and beat just until well blended.
7. Stir in the dates, nuts and chocolate until evenly distributed throughout the cake batter.
8. Spread the batter in the prepared pan. Bake for about 30 minutes, or until the cake tests done. Remove the pan to a rack for 5 to 10 minutes, then release the cake from the pan. Leave the cake to continue cooling.
9. If you wish to glaze the cake, place the chocolate and oil in a heavy bottomed pan over very low heat. Gently melt the chocolate, stirring constantly, until it is hot and well blended with the oil. Spread the warm glaze over the cool cake as smoothly as possible, allowing excess to drip over the sides of the cake. and sprinkle with the chopped walnuts. Refrigerate the cake for 20 to 30 minutes to set the glaze before serving.
10. Serve the cake in slices, or cut into small squares or diamonds and place in petit four papers.
11. Store the cake in an airtight container for several days at room temperature or for up to two months in the freezer.