- Yield: 8 (3" round) cakes
For the Date Cakes
- ½ pound Medjool dates, pitted (approximately 12–13 dates)
- 1¾ cups water
- 3 tablespoons instant espresso powder
- 1 vanilla bean, split and scraped
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1 stick unsalted butter, softened at room temperature
- ¾ cup light brown sugar
- 4 eggs, room temperature
- 1¾ cups all-purpose flour
- 1¾ teaspoons baking soda
For the Coffee Glaze
- 2 tablespoons water
- 1½ teaspoons instant espresso powder
- 1½ teaspoons coffee liqueur
- ¾ teaspoon vanilla extract
- ¾ cup confectioners’ sugar
How to Make It
- Preheat the oven to 350°F. For the Date Cakes
- In a medium saucepan, combine the dates, water, espresso powder, vanilla bean, cardamom, and salt. Bring up to a boil, remove from the heat, cover, and steep for 15 minutes. Transfer to a blender and purée until smooth. Cool to room temperature.
- Using the paddle attachment on a stand mixer or with a hand mixer, cream together the butter and the sugar on low speed. With the mixer still going, add the eggs, one at a time, stopping to scrape down the sides of the bowl and making sure each egg is incorporated before adding the next. Sift together the flour and baking soda and add to the butter mixture in increments, 1⁄3 at a time. Stop the mixer, scrape down, turn the mixer back on low, and add in the cooled date purée. You want it just incorporated—don’t overmix.
- Place eight 3" cylindrical paper molds on a baking sheet. Fill with the batter only a little more than halfway—it rises quite a bit. Bake for 25 to 30 minutes on the center rack in the oven, until a cake tester comes out clean. Remove and place on a rack to cool. For the Coffee Glaze
- Bring all ingredients up to a boil and then lower to a simmer. Simmer uncovered for 3 to 4 minutes, until the glaze is thick and a bit syrupy. Glaze the cakes while the glaze and the cakes are still hot.
- Serve warm or at room temperature.