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.
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.
Frosting
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.
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