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Dattelkuchen Dattel-nuss-kuchen
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 Pieces
Calories 378

Equipment

Ingredients

  • 200 g Dates  dried, pitted
  • 150 g Sugar
  • 150 g Butter
  • 130 g ground hazelnuts
  • 100 g Flour
  • 4 Eggs
  • 1 Lemon  Organic
  • 1 packet  Vanilla sugar
  • 1 TSP  Baking powder
  • 1 TL Cardamom
  • 1/2 TSP Cinnamon
  • 1 pinch Salt

Set

  • 150 g Chocolate coating Whole milk or plain
  • 15 g chopped pistachios

Zubereitung

  • Cut the dates into thirds and soak in a bowl covered with water for about 1 hour. Then drain well in a sieve.
  • Preheat the oven to 180 °C convection oven.
  • Wash the lemon well and finely grate the zest. Squeeze half of the lemon.
  • Cream together the butter, sugar, vanilla sugar and a pinch of salt.
  • Crack the eggs and add one at a time and continue to stir.
  • Mix the baking powder, cardamom and cinnamon with the flour.
  • Stir in flour mixture and ground hazelnuts by tablespoonfuls.
  • Stir in 1 tbsp lemon juice.
  • Add the dates and lemon zest to the batter and mix for approx. 2 - 3 minutes.
  • Grease the loaf tin well or line with baking paper and pour in the batter and smooth it down.
  • Bake the cake for approx. 55 minutes in the preheated oven.
  • Leave the cake to cool after baking and then remove the cake from the tin.
  • Melt the couverture over a water bath and spread over the cake.
  • Garnish the cake with chopped pistachios.

Notes

Recipe contains affiliate links. 

Nährwerte

Calories: 378kcal | Carbohydrates: 42g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 159mg | Potassium: 278mg | Fiber: 4g | Sugar: 30g | Vitamin A: 401IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg