Luscious Date and Honey Cake

👨‍🍳 Method

1. 1
   Preheat the oven to 175°C (345°F) and grease Pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Pour the tea over the dates and let stand 10 minutes, until softened.

   Bowl
3. 3
   Whip the eggs and honey, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip the eggs until the mixture is pale and fluffy: the air beaten in leavens the cake along with the baking powder.
4. 4
   Add the oil and vanilla extract and the dates with their soaking liquid and mix.
5. 5
   Sift the flour, baking powder and baking soda, combine with the cinnamon and salt, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Pour into the pan.

   Baking pan
7. 7
   Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡A cake with honey browns quickly: if the top darkens before the toothpick comes out clean, cover it with foil for the rest of the baking.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Cool 20 minutes in the pan and unmold.