Imagine a dessert that combines the rich, caramel-like sweetness of dates with the earthy crunch of walnuts, all baked into a moist, irresistible Spanish cake that will transport your taste buds straight to the sun-drenched kitchens of Spain. This Tarta de Datil y Nuez is not just a recipe—it's a culinary adventure that promises to become your new favorite indulgence, perfect for impressing guests or treating yourself to a moment of pure, delectable bliss.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Spanish
Serves: 8 servings
Ingredients
- 1 1/2 cups pitted dates, chopped
- 1 cup walnuts, chopped
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the chopped pitted dates, chopped walnuts, and sugar. Stir well to ensure the dates and nuts are evenly coated with sugar.
- In a separate bowl, beat the large eggs and add the vanilla extract. Mix until well combined.
- Pour the melted butter into the egg mixture and stir to combine.
- Gradually add the wet mixture to the dry mixture (dates, walnuts, and sugar), stirring gently until just combined.
- In another bowl, whisk together the all-purpose flour and baking powder.
- Fold the flour mixture into the date and walnut mixture until no dry flour remains. Be careful not to overmix; the batter should be thick and chunky.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the tarta from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the tarta into 8 servings. It can be served as is or dusted with powdered sugar for an elegant touch.
- Enjoy your Tarta de Datil y Nuez with a cup of coffee or tea!
Tips
- Choose Fresh Ingredients: Use soft, plump dates and fresh walnuts for the best flavor and texture.
- Room Temperature Matters: Ensure eggs and butter are at room temperature for smoother mixing and better cake consistency.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender.
- Check for Doneness: Use the toothpick test—it should come out clean with a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Optional Elegance: Dust with powdered sugar or serve with a dollop of whipped cream for an extra touch of sophistication.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 75mg
