Ingredients
-
-
1 cup dates, coarsely chopped
-
1/2 cup butter
-
1 cup granulated sugar
-
1/3 cup tahini
-
3/4 cup brown sugar, packed
-
3 eggs
-
2 cups all-purpose flour
-
1 teaspoon salt
-
1/2 teaspoon baking soda
-
1 teaspoon baking powder
-
1/4 teaspoon ground cloves
-
1 teaspoon ground cinnamon
-
1 cup plain yogurt
-
1/2 cup pistachios, coarsely chopped
-
1/4 cup orange juice
-
1 tablespoon orange zest, finely grated
-
-
2 tablespoons butter
-
1 ounce bittersweet chocolate
-
3 tablespoons orange juice
-
2 tablespoons heavy cream
-
1 1/4 cups powdered sugar, sifted
Instructions
- For the cake, preheat oven to 350 degrees; grease and lightly flour a 10 cup bundt pan.
- Chop the dates in food processor by pulsing several times; place in a small bowl and cover with hot water; allow to stand while preparing remaining cake ingredients.
- In medium mixer bowl, combine the flour, salt, baking powder, baking soda, ground cloves and cinnamon; set aside.
- In large mixer bowl, beat the butter and granulated sugar until light and fluffy; beat in brown sugar, tahini and while continuing to beat, add eggs 1 at a time.
- Gradually beat in flour mixture, alternating with yogurt; beat for 2 minutes on medium speed.
- Stir in 1/4 cup of orange juice and 1 tablespoon zest, drain the dates and stir into batter until evenly distributed; add chopped nuts and stir to distribute.
- Turn into prepared pan and bake for 40 to 45 minutes or until tester comes out clean when inserted off center; cool 10 minutes and turn out of pan onto plate; allow too cool completely before glazing.
- For the glaze, in a small saucepan, add the butter, chocolate, cream and orange juice; cook over low heat, stirring constantly, until the mixture thickens; remove from heat.
- Stir in vanilla and gradually add confectioners’ sugar; beating until smooth and thickened.
- Stir in orange zest and pour evenly over cake, allowing glaze to run down sides, scrape up excess that drips into the center and round edges, pour over cake.