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Ingredients:
For the Cake:
1 cup pitted dates, chopped
1 cup hot brewed coffee
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts
For the Espresso Glaze:
1 cup powdered sugar
1-2 tablespoons brewed espresso (or strong coffee)
1/2 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. Soak the chopped dates in the hot coffee for 10 minutes, then blend or mash until smooth.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the date-coffee mixture, beginning and ending with the dry ingredients. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Espresso Glaze: In a small bowl, whisk together the powdered sugar, espresso, and vanilla extract until smooth. Drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes (including cooling)
Kcal: 320 kcal per slice | Servings: 10
