On Rosh Hashanah, Jews of most communities say a blessing on apples dipped in honey and serve honey cakes, wishing for a sweet new year. On Tu B’Shvat, dates are served as part of the holiday tradition of expressing the longing for the Land of Israel by eating symbolic dishes made of the Seven Species of the Land of Israel.
This date and honey cake is a great way for celebrating both holidays.
Dates are among the Seven Species of the Land of Israel, and it’s interesting to note that Biblical honey refers not only to bees honey, but in some occasions to date honey or even the dates themselves.
In this recipe, dates make for a dense and moist cake, and the cocoa adds intensity to the flavor.
10
servings15
minutes50
minutes1
hour5
minutesAs with most loaf cakes, this one is better the day after.
Pressed dates are available at some kosher supermarkets, as well as Middle Eastern supermarkets and online. You can also make the cake using regular dates (instructions the recipe below.)
Date syrup (known as silan in Israel) is available online and at Middle Eastern and kosher markets. Regular honey is a good substitute.
Use parve chocolate chips to make the cake parve.
INGREDIENTS
12 oz. pitted medjool dates or 9 oz. pressed dates (see note above)
1 cup boiling water
¾ cup corn or canola oil, or neutral flavored oil
¾ cup plus 1 tablespoon sugar
½ cup honey or date syrup (silan, see note above)
2 large eggs
1½ cups flour
2 tablespoons cocoa powder
1 tsp baking soda
¼ teaspoon kosher salt
- For the topping
2 tablespoons light brown (or regular) sugar
¼ cup bittersweet chocolate chips (use parve chocolate chips for a parve cake)
½ cup chopped walnut
DIRECTIONS
- Preheat the oven to 325°F (165°C). Grease and line a 9×5-inch or 11×4-inch loaf pan with parchment paper.
- Place the pitted or pressed dates in a food processor. Pour the boiling water over them, ensuring the dates are fully submerged. Let stand for 5 minutes, then blend into a smooth paste. Set aside.
- In a medium bowl, mix together the oil, sugar, honey, and eggs.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a spatula), combine the flour, cocoa powder, baking soda, and salt. Add the oil mixture and the date puree, mixing just until incorporated. Pour the batter into the prepared pan.
- Sprinkle the top evenly with sugar, followed by chocolate chips and walnuts.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store at room temperature, loosely covered with foil, for up to 5 days.
How much boiling water do I use?
Hi Jaye, 1 cup.
Thanks for noticing that info was missing, I guess I deleted that at one point by mistake.
The info is now in the recipe itself, thanks!
Lovely recipe, but way too much oil in my opinion. Seemed a lot when I was making it, and the cooking only confirmed it. I think half the amount would be sufficient. Will try it again, adjusting the amount. Loved the flavour of dates though.
Please let me know how it works with less oil. It’s a cake that has been part of my family since my own Bat Mitzvah! But I’m happy to hear of ideas to make it better.
Hi Vered, I made it again with 2/3 of the oil. I liked it more as it was lighter. I also added a bit of cinnamon. Thank you for this recipe ❤️
Thanks for letting me know! I will try it too next time.