Date cake made with spiced tea — a cake packed with flavor. Once you see the ingredients you’ll understand how special it is.

5 tea bags

saffron

ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon anise

1/2 tablespoon date paste or 1 1/2 cups pitted dates

1/2 cup boiling water

3/4 cup butter

1 cup brown sugar

4 eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

Caramel sauce:

1/2 cup butter 1 1/2 tablespoons brown sugar 2 tablespoons date syrup saffron to taste 1/2 cup heavy cream

Steep the tea bags with the spices and saffron in the boiling water for 5 minutes. Strain the liquid and blend it with the date paste in a blender until smooth.
In the blender, add the room-temperature butter to the brown sugar and beat until creamy.
Add the eggs one at a time, with a splash of vanilla.
Add the flour and baking powder and mix for 2 minutes, then fold in the date-tea mixture and mix for about one more minute.
Pour the batter into a buttered and floured pan. Bake for about 45 minutes at 180°C (350°F).
Finish the cake with the caramel sauce.

Put the butter, sugar and date syrup in a saucepan. When they boil and bubble, add the cream and a pinch of salt, and heat the sauce just briefly.
Let the caramel cool completely before using it to glaze the cake right after it comes out of the oven.

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Date Cake with Spiced Tea

Prep checklist