Description
This Date Custard Cake recipe combines the natural sweetness of dates with a spiced, moist cake base, topped with a smooth, creamy homemade custard. Perfect as a comforting dessert, it blends warm flavors of cinnamon and nutmeg with a silky custard finish for an indulgent treat ideal for gatherings or special occasions.
Ingredients
Scale
For the Cake:
- 1 ½ cups pitted dates, chopped
- 1 cup water
- 1 teaspoon baking soda
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup milk
- 1 tablespoon vanilla extract
For the Custard:
- 2 large eggs
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup milk (for custard)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a cake pan thoroughly to prevent sticking.
- Prepare the Dates: In a saucepan, combine the chopped dates and 1 cup of water. Bring to a simmer over medium heat and cook for about 5 minutes until the dates are soft and breaking down. Stir in 1 teaspoon baking soda and set the mixture aside to cool completely.
- Make the Cake Batter: In a large mixing bowl, cream together the softened butter and 1 cup sugar until the mixture is light and fluffy. Beat in the 2 eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg together. Alternately add the dry ingredients and 1 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined and smooth.
- Add the Dates: Fold the cooled date mixture into the batter gently but thoroughly to ensure even distribution. Pour this batter into the prepared cake pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan before proceeding to the custard topping.
- Prepare the Custard: In a small saucepan, gently heat 1 cup milk over medium heat until warm but not boiling. In a mixing bowl, whisk together 2 eggs, ¼ cup sugar, and 1 tablespoon vanilla extract until smooth. Gradually pour the warm milk into the egg mixture while whisking constantly to avoid curdling. Pour this mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon. Remove from heat immediately to prevent scrambling.
- Serve: Pour the freshly made custard evenly over the cooled cake. Allow the custard to set at room temperature or refrigerate briefly for a firmer topping. Slice and serve chilled or at room temperature for a deliciously comforting dessert experience.
Notes
- Ensure the date mixture is completely cooled before folding into the batter to prevent melting the butter.
- Do not overmix the batter once the flour is added to keep the cake tender.
- When making the custard, stir constantly and keep the heat low to avoid scrambling the eggs.
- For an extra touch, you can sprinkle chopped nuts or cinnamon on top of the custard before it sets.
- Store leftovers covered in the refrigerator and consume within 2 days for the best freshness.
