going on a date

Well, not quite.

On our drive up north yesterday we came across these laden date palms.

Like these yellow dates …

…. and there are the red dates ….

They where shining in the sun. You could see them from a mile away.

Everybody who knows me, knows that I start seeing cakes, when I pass a sight like this. Here in Lebanon people do not bake much with fruits. They are eaten either fresh, dried or conserved in sugar ….

…. stuffed and dipped in chocolate and rolled in all sorts of things, like these beauties from AlBaba in Saida.

So, if I want a cake I have to get cooking myself. Here is my favorite cake with dates.

Glazed Almond Date Cake

Ingredients for cake:

225 g Dry dates (without stone)

250 ml Water

30 g Butter (at room temperature)

110 g Granulated sugar

2 pc Eggs

200 g All purpose flour

12 g Baking soda

12 g Baking powder

70 g Brown almonds whole ground

25 g Candied Orange Peel

Ingredients for glaze:

180 ml Fresh orange juice

75 g Granulated sugar

100 g Dry dates (without stone)

100 g Skinless almonds halves


      • Preheat the oven to 180 C
      • Butter a 22 cm cake spring-form and dust with flour
      • Chop the dates into quarters and place into a bowl
      • Bring the water to a boil and pour over the dates
      • Set aside to cool
      • Mix the softened butter with the sugar and beat using a hand mixer
      • Add the eggs and continue beating until mixture is smooth and creamy
      • Sift the flour, baking soda and baking powder.
      • Grind the almonds finely and add to the flour
      • Chop the orange peel into small cubes
      • Add the butter mixture to the completely cooled date mixture
      • Add the chopped orange peel and fold in the flour
      • Pour this mixture into your buttered and floured spring-form
      • Bake at 180 C for about 35 min
      • Test with a toothpick to make sure cake is cooked, but do not over bake


      • Bring the orange juice and sugar to a boil
      • Cut the dates into halves and add to the hot orange juice
      • On the still hot cake arrange the date halves and pour the hot juice over the cake
      • Decorate with the almonds halves
      • Let cool completely 
      • Take out of the cake ring and display on your favorite cake plate.


On the way home we got treated to a dramatic sun-set

before the thunderstorm hit Beirut last night.

Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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