Clementine-Date Cake Recipe

Name: Clementine-Date Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 teaspoons all-purpose flour; 1/2 cup walnut halves, divided; 6 pitted dates; 2 unpeeled clementines, quartered; 1/2 cup packed brown sugar; 3 tablespoons unsalted butter, softened; 2 tablespoons toasted walnut oil; 3/4 teaspoon vanilla extract; 1 large egg; 9 ounces all-purpose flour (2 cups); 3/4 teaspoon baking soda; 3/8 teaspoon salt; 1/2 cup fat-free buttermilk; 1/3 cup chopped pitted dates; 1 cup powdered sugar; 5 teaspoons fresh tangerine juice

Servings: persons

Cooking spray
2 teaspoons all-purpose flour
1/2 cup walnut halves, divided
6 pitted dates
2 unpeeled clementines, quartered
1/2 cup packed brown sugar
3 tablespoons unsalted butter, softened
2 tablespoons toasted walnut oil
3/4 teaspoon vanilla extract
1 large egg
9 ounces all-purpose flour (2 cups)
3/4 teaspoon baking soda
3/8 teaspoon salt
1/2 cup fat-free buttermilk
1/3 cup chopped pitted dates
1 cup powdered sugar
5 teaspoons fresh tangerine juice

1
Preheat oven to 350u00b0.
2
Coat a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper; coat with cooking spray. Dust with 2 teaspoons flour.
3
Reserve 5 walnuts. Place remaining walnuts, 6 dates, and clementines in food processor; process until ground.
4
Combine brown sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg.
5
Combine flour, baking soda, and salt. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Add nut mixture and chopped dates; beat at medium speed 3 minutes. Pour batter into prepared pan. Bake at 350u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
6
Combine powdered sugar and juice, stirring with a whisk until smooth. Drizzle glaze over warm cake; spread to coat top. Top with reserved 5 walnut halves. Cool cake on a wire rack 30 minutes.

1024

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cooking spray, 2 teaspoons all-purpose flour, 1/2 cup walnut halves, divided, 6 pitted dates, and more.

Yes, Clementine-Date Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Clementine-Date Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions