Preheat the oven to 180 degrees Celsius, preparing us for a delicious culinary adventure. We start by greasing a metal mold with a removable bottom, 23 cm in diameter, using soft butter at room temperature. It is important to cover the bottom and sides of the mold well to prevent the cake from sticking. After greasing the mold with butter, we evenly sprinkle a quantity of flour, ensuring it covers the entire surface. This will help achieve a golden and appetizing crust.
In a large bowl, we cream the soft butter together with the sugar, using an electric mixer or a spatula, until we obtain a fluffy and airy cream. This is the perfect base for our cake, as it will contribute to a light and moist texture. We continue by adding one egg at a time, mixing well after each addition to ensure the ingredients are perfectly incorporated.
After incorporating all the eggs, we gradually add the flour, baking powder, baking soda, spices, and salt, alternating with buttermilk. This alternating addition technique will ensure a uniform and homogeneous mixture. Once we have obtained a homogeneous dough, we add finely chopped dates and nuts, mixing well to distribute them evenly throughout the mixture.
We pour the obtained dough into the prepared mold and use a spatula to smooth the surface. We place the mold in the preheated oven and bake the cake for about 50 minutes, until it becomes golden and a toothpick inserted in the center comes out clean.
Meanwhile, we prepare the delicious topping. In a small saucepan, we put honey, orange juice, and grated orange peel. We bring the mixture to a boil, keeping the heat high for 3 minutes without stirring, to allow the flavors to concentrate.
Once the cake is baked and slightly cooled, we use a skewer to make many holes on its surface, so that the topping can penetrate well inside. We then pour the honey and orange mixture over the warm cake, allowing it to absorb. This step will add a note of freshness and an intense flavor, perfectly complementing the sweetness of the cake. After a few minutes, the cake is ready to be sliced and enjoyed, offering a memorable culinary experience.
In a large bowl, we cream the soft butter together with the sugar, using an electric mixer or a spatula, until we obtain a fluffy and airy cream. This is the perfect base for our cake, as it will contribute to a light and moist texture. We continue by adding one egg at a time, mixing well after each addition to ensure the ingredients are perfectly incorporated.
After incorporating all the eggs, we gradually add the flour, baking powder, baking soda, spices, and salt, alternating with buttermilk. This alternating addition technique will ensure a uniform and homogeneous mixture. Once we have obtained a homogeneous dough, we add finely chopped dates and nuts, mixing well to distribute them evenly throughout the mixture.
We pour the obtained dough into the prepared mold and use a spatula to smooth the surface. We place the mold in the preheated oven and bake the cake for about 50 minutes, until it becomes golden and a toothpick inserted in the center comes out clean.
Meanwhile, we prepare the delicious topping. In a small saucepan, we put honey, orange juice, and grated orange peel. We bring the mixture to a boil, keeping the heat high for 3 minutes without stirring, to allow the flavors to concentrate.
Once the cake is baked and slightly cooled, we use a skewer to make many holes on its surface, so that the topping can penetrate well inside. We then pour the honey and orange mixture over the warm cake, allowing it to absorb. This step will add a note of freshness and an intense flavor, perfectly complementing the sweetness of the cake. After a few minutes, the cake is ready to be sliced and enjoyed, offering a memorable culinary experience.
Ingredients
200 g butter, 200 g brown sugar, 2 eggs, 300 g flour, 1 baking powder, soaked in vinegar, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, finely grated, 1 teaspoon spice mix (cinnamon, cardamon . . . . . ) 1 pinch of salt, 200 g buttermilk, 150 g pitted dates, 150 g walnut kernels, For topping: 4 tablespoons liquid honey, 1 tablespoon grated orange peel, plus extra for garnish fresh juice from 2 oranges