A friend of mine works at Bouchon Bakery, and is constantly sharing the recipes of the delights he makes when he is off the clock. He has an enthusiasm for baking that is unparalleled, and I find myself getting inspired alongside of him. He made a spice cake for a brunch, and was kind enough to share the recipe, originally found in Miisa Mink’s Nordic Bakery Cookbook. The moment this hits the table, it will start to disappear. Do not be surprised if guests request this, as I did, after their first bite!
Ingredients
– Medjool Dates – Lemon – Water – Butter – Brown sugar – Vanilla extract – Eggs – Dark rye flour – Cardamom – Cinnamon – Baking Soda – Salt
Directions
Preheat oven to 325 degrees, and prepare the cake pan – 7″ pan – by greasing it and dusting with flour.
Place 1 1/2 cups dates and 3/4 cup water in a small saucepan. Simmer over low heat for ten minutes, or until very soft. Once softened mash the dates, adding the juice and zest of one lemon.
Beat 1 1/2 sticks, 1 Tablespoon of butter with 1 cup, 2 Tablespoons of brown sugar until fluffy. Add 1 tsp vanilla extract and 2 eggs (one at a time), beating until well mixed and scraping the side of the bowl with each addition.
Add 1 2/3 cups dark rye flour, 2 tsp cardamom, 2 tsp cinnamon, 1 tsp baking soda, and 1 tsp salt. Mix until ~95% combined, and add the cooled date mixture. Continue stirring until completely mixed – you are looking for a soft cookie dough appearance, not too much liquid.
Pour the batter into the cake pan, and bake for ~50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool for 15 minutes in the pan. Flip onto a cooling rack, and let completely cool.
It’s now ready for consumption! If you are having a late brunch, you could make this first thing in the morning. Believe me, your guests will not be disappointed. Enjoy!
Until next time,
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