Name: Light Date Layer Cake with Fruit Jam
Prep time: 20 min
Cook time: 30 min
Total time: 65 min
Ingredients: 150 g all-purpose flour; 100 g pitted dates, finely chopped; 100 g granulated sugar; 50 g unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 100 ml buttermilk; 150 g fruit jam (e.g., raspberry or apricot) (optional); Fresh mint leaves for garnish (optional)

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Light Date Layer Cake with Fruit Jam

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Indulge in the delightful layers of our Light Date Layer Cake, where the rich flavor of dates shines through a light and airy cake base. Topped with a vibrant fruit jam, this dessert is not only a feast for the eyes but also perfect for everyday enjoyment. Serve it in neat slices with a simple garnish to add a touch of elegance to your gatherings—or keep it casual and enjoy it as a tasty snack. Don't hesitate to get creative with your favorite jams or even add a sprinkle of nuts for an extra crunch!

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Prep Time 20

Cook Time 30

Total Time 1 5

Servings: 8

Course: Cakes Tortes

Cuisine: Global

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

150 g all-purpose flour
100 g pitted dates, finely chopped
100 g granulated sugar
50 g unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
100 ml buttermilk
150 g fruit jam (e.g., raspberry or apricot) optional
Fresh mint leaves for garnish optional

Equipment

2 x 20cm round cake pans
Heatproof mixing bowl
Electric mixer (optional but recommended)
Cooking spatula
Cooling rack
Measuring cups and spoons

Method

Preheat your oven to 180°C (350°F). Grease and flour the two round cake pans.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate these dry ingredients into the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
Gently fold in the finely chopped dates into the batter until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth out the tops.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be lightly golden and spring back when touched.
Remove from the oven and let cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
Once cooled, spread a layer of fruit jam generously on top of one cake layer. Place the second layer on top and spread more jam over the top. Optionally, decorate with fresh mint leaves.
Slice and serve!

Nutrition

Calories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSodium: 120mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Feel free to explore different flavors by swapping out the fruit jam for your favorite variety, such as strawberry or even a citrus curd.
For a bit of crunch, consider adding toasted nuts like almonds or walnuts in between layers.
This cake keeps well in the fridge for up to 3 days; just be sure to cover it with cling film to maintain freshness.
Enjoy your baking adventure, and remember, the best dessert is one shared with friends!

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Light Date Layer Cake with Fruit Jam