Date and Hazelnut Cake

  • Medjool Date and Hazelnut Cake


  • 3 eggs
  • 130 g soft brown sugar
  • 1 tablespoon brandy
  • 75 g butter
  • 165 g plain white flour
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon cinnamon and more for dusting
  • 2 tablespoons milk
  • 14 Medjool Dates, stoned
  • 2 tablespoons hazelnuts
  • Honey


  1. Pre-heat the oven to 180°C
  2. Butter and flour a 28 cm cake tin and set aside.
  3. Beat eggs and sugar until soft and creamy.
  4. Add a dash of cognac and incorporate the butter.
  5. Sift the flour and fold it into the mixture with bicarbonate of soda and cinnamon. Add milk and stir to mix.
  6. Chop the dates roughly and combine them into the batter together with the hazelnuts.
  7. Butter the cake tin and dust it with flour.
  8. Transfer the batter into the tin. Place in the centre of the oven and bake for 35 minutes.
  9. Let the cake cool before turning it out.
  10. Optional: add 2 to 3 tablespoons of honey over the hot cake and sprinkle with more cinnamon.
35 minutes

Cooking time

25 minutes

Preparation time

6 to 8


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