I’m going to Barcelona this weekend! I’ve heard so many great things, I’m very excited to explore the city. I’m a bit of a grazer and like to have snacks on hand while I’m running in between activities. Because I don’t want to get hangry (hungry + angry, for those of you who don’t ever get that way) when I travel either, I always have a granola bar or something in my purse. I’m flying with Ryanair this weekend, and while it seems true that their prices are unbeatable, I’ve heard that there is no way they give out snacks on those flights so I’m making sure to pack my own! This dense, moist cake will be accompanying me on my way to Barca. Que rico!
With the excitement of finally getting an oven in our apartment, I headed out to get some basic baking supplies. I was fairly successful but things like pure vanilla extract or 100% cocoa powder seemed way out of my price range and I could not for the life of me find measuring spoons, so I figured I would have to become good at guesstimating and making use of what I have! I had some dates already and modified a few recipes I found online t to come up with this really simple and really tasty spiced date lemon cake with almonds. This cake requires only a few main ingredients and doesn’t use any butter, which excited me because I’m getting frugal like that.
After refrigerating this cake overnight, it sliced so well into little bars that I think I’m going to make it again and wrap them in individual servings for snacks. Hooray for ovens!
Spiced Date Lemon Cake
1 cup dates, pitted
1 cup of boiling water
1 tsp baking powder
1 cup granulated sugar
2 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
zest from 1 lemon
1/3 cup finely chopped almonds
1 egg, slightly beaten
1. Pour boiling water over dates and add baking powder. Let the mixture sit for about 15 minutes, or until the dates soften.
2. Mix together all the dry ingredients. Add in the egg and fold in the pureed dates.
3. Pour into a greased 8-inch round or square pan and bake at 350F for 20-25 minutes, or until a toothpick/knife/whatever you have in your small kitchen is inserted into the center of the cake and comes out clean
4. Let cake cool for ten minutes before cutting. Enjoy warm with your tea or cold on a plane!