Dappled Date Cake

Ingredients

• 170 g Pitted dates (Torn or roughly chopped into bite-size pieces; used for the fruit layer)
• 150 g Coconut sugar (For coating the pan and sweetening the batter)
• 35 g Sesame seeds (Scattered around the bottom edge of the pan to form the sesame crust)
• 113 g Unsalted butter (Melted and slightly cooled, plus additional butter for greasing the pan if needed)
• 125 g All-purpose flour (Spoon into measuring cup and level, or weigh for accuracy)
• 1 tsp Baking powder
• 0.5 tsp Fine sea salt
• 2 Large eggs (At room temperature)
• 1 tsp Vanilla extract
• 60 ml Whole milk (May be substituted with unsweetened coconut milk for a stronger coconut flavor)

Steps

1. 1

   Heat the oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. If using a springform pan, wrap the outside tightly with foil to help prevent leakage.

2. 2

   Scatter the torn dates evenly over the parchment-lined bottom of the pan. Sprinkle the coconut sugar over and around the dates, then distribute the sesame seeds in an even ring near the edge of the pan.

3. 3

   In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

4. 4

   In a separate bowl, whisk the eggs, remaining coconut sugar, vanilla, and milk until smooth and well blended.

5. 5

   Add the melted butter to the egg mixture in a slow stream while whisking, mixing until fully incorporated.

6. 6

   Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix; the batter should be smooth and fairly thick.

7. 7

   Pour the batter carefully over the dates and sesame seeds, spreading it gently to the edges without disturbing the fruit layer.

8. 8

   Bake for about 30 minutes, rotating the pan halfway through, until the cake is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

9. 9

   Let the cake cool in the pan for about 20 minutes. Run a thin knife around the edge, place a serving plate over the pan, and invert the cake in one confident motion. Remove the pan and parchment, then serve warm or at room temperature.

Notes

The source page identifies this as a single 8-inch cake serving 8, with approximately 20 minutes of active time plus cooling and 30 minutes of inactive time. The full ingredient list and method were not visible in the supplied page excerpt; ingredient quantities and several technique details are therefore reconstructed estimates rather than verified extraction.

Nutrition per serving

• dessert
• cake
• upside-down cake
• date cake
• sesame
• baked
• vegetarian