Ingredients
Cake
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
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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.
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Achievable elevated desserts — laminated doughs, cakes, custards
Green pods — crush for chai, biryani, Scandinavian baking
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Wall-mounted magnetic spice jars — visible, organized, accessible