This pear and date cake is a wonderfully moist and delicately sweet seasonal treat, naturally sweetened only with dates.
This easy date cake recipe holds a special place in my heart. I’ve been eager to create a cake with dates as the sole sweetener, and I’m thrilled to say that I have finally made it. The result has indeed surpassed my expectations!
I had some leftover dates from making the weekly batch of my favourite energy bars and remaining spelt flour from my Spooky Halloween Kids cooking workshop. It seemed like the perfect opportunity to try out something new!
And that’s how this pear and date cake came to life. It’s wonderfully moist but not overly sticky, delicately sweet without being overpowering, and a true celebration of the season thanks to sweet and juicy pears on top.
Thanks to dates, this cake has a moderate impact on blood sugar levels, and with the addition of olive oil, it boasts a beneficial fatty acid profile. Indulge your sweet cravings with this cake, which not only satisfies your taste buds but also comes with fantastic health benefits. What’s more, it requires only a few ingredients and is incredibly easy to make.
I find this date cake most delightful when paired with a cup of tea or coffee. Of course, feel free to explore and customize! Top it with other seasonal fruits and your favourite toppings—there are endless possibilities to savour.
PEAR AND DATE CAKE INGREDIENTS
Fresh Dates: Coming from the date palm tree, dates are a type of berry available in both fresh and dehydrated forms. Fresh ones boast a sweet and soft texture, while dehydrated ones are firmer with more wrinkled skin. This is because of the different water content of fresh and dehydrated dates.
I’m using fresh dates for this pear & date cake, but if you can’t find fresh dates, dehydrated ones can be a good substitute. To find out how to switch from fresh to dehydrated ones, check out the steps for making date paste.
Discover why dates make an excellent alternative to refined sugar in the Nutrition section.
Eggs: In this date cake recipe, egg yolks are used as a binding agent, while egg whites give the cake a lighter, fluffier texture.
Olive Oil: Not only does olive oil enhance the cake’s nutritional profile, but it also imparts moisture and rich flavour. Opt for a neutral extra virgin olive oil when making this pear and date cake.
Spelt flour (refined or wholegrain option): Spelt is an ancient grain related to wheat. Spelt flour is available in refined or whole-grain versions. I’ve experimented with both 100% refined spelt flour and 100% wholegrain flour to make this cake. The one made with refined spelt flour has a more compact texture (as shown in the pictures), while the wholegrain version is slightly more crumbly. Rest assured, both options are delicious.
In the Nutrition section, discover which option offers more nutritional benefits for you.
Due to its distinct gluten structure, spelt flour doesn’t rise as much as wheat flour, resulting in a lower and denser cake. Additionally, spelt flour imparts a sweet and nutty taste, enhancing the aromatic profile of this delightful cake recipe.
Baking Powder: Baking powder plays a crucial role in this recipe by providing leavening, which helps the cake rise and attain a lighter, airier texture. Due to the unique characteristics of spelt flour, the cake will rise less than it would with wheat flour. However, adding baking powder ensures it is much airier than without.
In this particular instance, baking soda (sodium bicarbonate) is not a suitable replacement for baking powder, as the cake lacks an acidic element required to activate it.
Pears: For the topping, select a crisp, not overly sweet, pear variety with a thin skin. As it cooks, it will develop a more concentrated sweet flavour while not being too sweet.
This time, I went with Williams pears.
Cardamom: Cardamom is such a fantastic spice, particularly when paired with pears. It imparts a warm, sweet, and slightly spicy flavour that enhances the character of this pear and date cake.
If you purchase whole cardamom, consider toasting it for 2-3 minutes with a touch of olive oil to unlock its flavours. Then, grind it using a pestle and mortar. But, if you have powdered cardamom, you can add it directly to the batter without any additional preparation.
HOW TO MAKE THIS PEAR AND DATE CAKE
Before diving into the preparation of this simple pear and date cake, preheat the oven to 180°C or 356°F. Then, coat your cake mould with a thin layer of olive oil to ensure it doesn’t stick to the bottom. With these essentials checked off the list, it’s time for the exciting part.
1. Make a date paste
Even though it might sound like something out of the ordinary or complicated, don’t get intimidated by the fancy names. Date paste is simply a blend of fresh dates and warm water in a 1:1 ratio.
To create date paste, place pitted fresh dates in a hand-blender cup. Gradually add water and blend the mixture until it becomes creamy and silky. It doesn’t have to be perfectly smooth, but the smoother it is, the better it will incorporate with the rest of the ingredients.
What if I don’t have fresh dates?
Don’t worry if you don’t have fresh dates; you can simply switch them to dehydrated ones with a few adjustments.
- Adjust the quantity: Dried dates have more sugar since they have less water than fresh dates. When using them in a recipe, use half as many dried dates as the fresh ones. For instance, if the recipe calls for 120 g of fresh dates, use 60 g of dried dates.
- Soak the dehydrated dates before blending: To make the blending process easier and smoother, soak the dates beforehand. Cover them with hot water (the same amount as in the original recipe) and leave them to soak for 10-15 minutes. Once soaked, blend them with the soaking liquid the same way you would fresh dates. It’s as simple as that!
And there you have it—your date paste is ready to be incorporated into the cake.
2. Separate egg whites
Prepare two bowls, making sure they are fully dry; that is especially important for the bowl the egg whites will go to.
Carefully separate egg whites from the egg yolks, making sure no egg yolk pieces end up in the egg whites, as that would make the whipping up process almost impossible.
3. Combine the dry ingredients
In a bowl, combine spelt flour, baking powder and cardamom. Whisk until all the ingredients are evenly combined and set aside.
4. Combine the wet ingredients
Add the date paste into the bowl with egg yolk and pour in the olive oil. Whisk the wet ingredients until they are thoroughly blended and evenly combined.
5. Whip up egg whites to soft peaks
Choose your preferred method: You can whip up egg whites using a hand mixer, stand mixer or by hand. Whichever way you choose, the process is very similar.
Add salt: At the beginning, add salt to the egg whites. This will aid in breaking down the eggs and simplifying the beating process.
Control the speed: Start whipping up the egg whites at a lower speed and gradually increase the speed, but don’t go over medium-high speed. This will ensure smaller and steadier bubbles in the foam.
Recognize the soft peak stage: You’ll recognize that you’ve reached the soft peak stage when you pull out the whisk from the mixture, and the egg whites form peaks with their tips gently folding over.
6. Combine the dry and wet ingredients
Once you have all the elements ready, it is time to combine them.
Sift the dry ingredients into the wet mixture and blend them using a whisk. As the mixture thickens, switch to a spatula for easier combining.
Slowly add the whipped egg whites once the mixture looks even without visible flour crumbs. Gently fold in the egg whites by using a spatula.
7. Add pear slices and bake the cake
Wash and dry the pears, then cut them in half lengthwise. Scoop out the core with a teaspoon or melon baller and thinly slice them lengthwise.
Transfer the batter to the cake mould and flatten it with a spatula. Arrange the pear slices on top, gently tucking them into the mixture. Grate some lemon zest over the cake and sprinkle chopped walnuts.
Bake the cake for 30-35 minutes in a preheated oven. To ensure it’s done, insert a toothpick—if it comes out clean, your cake is ready.
Allow the cake to cool for about an hour before serving. The longer it sits, the more moist it becomes. Serve it along with a cup of fresh coffee or tea, and enjoy!
