Yoga teacher and Ayurvedic chef Meredith Klein‘s Moroccan Date Cake, perfected over several trips to the fabled country that has attracted so many artists and writers including Paul Bowles, Henri Mattisse, Anais Nin, and Tennessee Williams! Check out more of Meredith’s recipes and other services at Pranaful.
Moroccan Date Cake Recipe
1/2 l.b. medjool dates (pitted and roughly chopped)
1 c. water
1 t. baking soda
3/4 cup coconut sugar
1 stick regular or vegan butter (1/4 lb.), softened
Zest of one orange
1-1/4 c. unbleached all-purpose flour (or gluten-free flour mix)
1/2 t. ground clove (optional)
2 t. baking powder
3/4 c. chopped walnuts (optional)
Pre-heat oven to 350 degrees. Line the bottom of a 9-inch Springform pan with parchment.
In a small saucepan, bring dates and water to a boil over high heat. Once rapidly boiling add baking soda (mixture will foam) and reduce heat. Simmer for 3-4 minutes, then remove from heat and let the date mixture cool slightly.
In a large mixing bowl, beat together coconut sugar and butter; then, beat in eggs and orange zest. Add dates and cooking liquid to the bowl, and mix well. Add dry ingredients to the wet mixture, and mix until just combined. Fold in nuts, if using.
Place batter in the prepared Springform pan. Bake for 35-45 minutes. Let cake cool at least 20 minutes before releasing Springform ring.
*For vegan option, substitute 2 T. ground flaxseed mixed with 4 T. water, chilled in refrigerator for 25-30 minutes