Dates cake with Saffron Cream Cheese Frosting
Prep Time :
10 Minutes
Total Time :
120 Minutes
Servings : 24
A sticky and super moist dates cake topped with creamy saffron cream cheese frosting. This is a delicious sticky and super moist cake. Even better with a cup of tea.
Ingredients
- SuperMoist Yellow
- 1 1/4 cup (280g) dates, pitted
- 1 1/4 cup boiling water
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 egg
- 1/2 cup oil
Frosting
- 400g cream cheese, cold
- 1/2 cup powdered sugar
- 1 tbs rose water
- 1/4 tsp saffron
Preparation
- Preheat the oven to 180°C / 350°F. Spray or butter a 13 by 9 inch metal cake pan then line bottom with parchment or wax paper.
- Place the dates in a bowl and pour the boiling water on them. Mix them until it becomes a thick mixture.
- In a large bowl, beat the cake mix, cinnamon, nutmeg, eggs, oil and dates mixture with an electric mixer on low speed for 1 minute then on medium speed for 2 minutes. Pour batter in the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Keep in pan on a wire rack until completely cool.
- In a small bowl, mix the rose water and saffron together. Set aside for about 5 minutes until you get the saffron's deep color.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until creamy for about 2 minutes. Reduce the speed to low then add the powdered sugar and continue beating until smooth. Add the rose water mixture and stir to combine.
- Spread the frosting over the top of the cake evenly. Cut the cake into small squares. Decorated with walnuts.
