Banana Date and Hazelnut Sponge

Why Bake a Banana Date and Hazelnut Sponge Cake at Home?

Baking a Banana Date and Hazelnut Sponge Cake at home is a delightful experience that combines the natural sweetness of bananas and dates with the rich, nutty flavor of hazelnuts. This cake is moist, flavorful, and perfect for any occasion—from afternoon tea to a festive gathering. Plus, making it yourself allows you to control the ingredients and add your personal touch. This comprehensive guide will walk you through each step, ensuring even beginner bakers can achieve a delicious and impressive cake.

Ingredients You'll Need

For the Sponge Cake:

• 60 g Hazelnuts
  Tip: Roasting the hazelnuts enhances their flavor. You can buy pre-roasted hazelnuts or roast them yourself.

• 200 g Pitted Medjool Dates (chopped into 2 cm pieces)
  Tip: Medjool dates are naturally sweet and moist, making them perfect for baking. If you can't find them, regular dates will also work.

• 200 g Dark Brown Sugar

• 60 g Unsalted Butter

• 180 g Water

• 1/2 tsp Bicarbonate of Soda (Baking Soda)

• 1 Large Egg

• 100 g Mashed Banana (about 1 large ripe banana)
  Tip: Overripe bananas are sweeter and mash more easily, making them ideal for this recipe.

• 1/2 tsp Vanilla Extract

• 200 g Self-Raising Flour
  Tip: If you don't have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to 200 g of plain flour.

• 1/4 tsp Salt

For the Cream Cheese Frosting:

• 200 g Cream Cheese (at room temperature)

• 100 g Unsalted Butter (at room temperature)

• 400 g Icing Sugar (Powdered Sugar)

• 1 tsp Vanilla Extract

• Pinch of Salt

Essential Tools

• Three 7-inch Round Cake Tins
  Tip: If you have only one or two tins, you can bake in batches.

• Mixing Bowls

• Saucepan

• Whisk and Spatula

• Cooling Rack

• Electric Mixer (handheld or stand mixer)

• Baking Parchment Paper

Step-by-Step Baking Instructions

1. Prepare the Hazelnuts

• Roast the Hazelnuts: Preheat your oven to 160°C (320°F). Spread the hazelnuts on a baking tray and roast for 5-7 minutes until they are fragrant and lightly golden.

  Tip: Keep an eye on the hazelnuts to prevent them from burning.

• Remove the Skins: Once cooled, place the hazelnuts in a clean kitchen towel. Rub them together to remove most of the skins.

• Chop the Hazelnuts: Roughly chop the hazelnuts and set them aside.

2. Prepare the Date Mixture

• Combine Ingredients in a Saucepan: In a medium saucepan, add the chopped dates, dark brown sugar, unsalted butter, and water.

• Cook the Mixture: Heat over medium heat until the mixture comes to a gentle boil, stirring continuously to prevent sticking.

  Technical Insight: Cooking the dates softens them and allows the sugar to dissolve, creating a rich, caramel-like base for your cake.

• Add Bicarbonate of Soda: Remove the saucepan from the heat and stir in the 1/2 tsp bicarbonate of soda. The mixture will foam up—this is normal.

  Tip: Bicarbonate of soda helps to tenderize the dates and contributes to the cake's moist texture.

• Cool the Mixture: Allow the date mixture to cool to room temperature.

3. Prepare the Cake Batter

• Preheat the Oven: Preheat your oven to 160°C (320°F) if you haven't already done so.

• Prepare the Cake Tins: Grease your three 7-inch round cake tins and line the bottoms with baking parchment.

• Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, mashed banana, and vanilla extract until well combined.

• Combine with Date Mixture: Stir the cooled date mixture into the wet ingredients.

• Sift Dry Ingredients: In a separate bowl, sift together the self-raising flour and salt.

• Combine All Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

  Tip: Overmixing can develop too much gluten, leading to a tougher cake.

• Add Chopped Hazelnuts: Gently fold in the chopped hazelnuts.

4. Bake the Cakes

• Divide the Batter: Evenly distribute the batter among the prepared cake tins.

  Tip: Use a kitchen scale for precise measurement, ensuring even layers.

• Bake: Place the tins in the preheated oven and bake for 15-20 minutes or until a skewer inserted into the center comes out clean.

  Technical Insight: The internal temperature of the cakes should reach 90°C (194°F) when done.

• Cool the Cakes: Allow the cakes to cool in the tins for about 10 minutes, then transfer them to a cooling rack to cool completely.

  Tip: Cooling on a rack prevents condensation and keeps the bottoms from becoming soggy.

5. Prepare the Cream Cheese Frosting

• Beat Butter and Cream Cheese: In a large bowl, beat the unsalted butter until smooth. Add the cream cheese and continue to beat until fully combined and creamy.

• Add Sugar and Flavorings: Gradually add the icing sugar, beating on low speed to prevent a sugar cloud. Add the vanilla extract and a pinch of salt.

• Increase Speed: Beat on high speed for about 2-3 minutes until the frosting is light and fluffy.

  Tip: If the frosting is too soft, refrigerate it for 15-20 minutes before assembling the cake.

6. Assemble the Cake

• Level the Cakes (Optional): If your cake layers have domed tops, use a serrated knife to level them for even stacking.

• Layer the Cakes: Place the first cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.

• Repeat Layers: Add the second cake layer and repeat the frosting. Place the third cake layer on top.

• Frost the Cake: Use the remaining frosting to cover the top and sides of the cake.

  Tip: For a rustic look, you can leave the sides semi-naked, allowing the cake layers to peek through.

• Decorate (Optional): Sprinkle chopped hazelnuts or drizzle with caramel sauce for an extra touch.

7. Serving and Storage

• Serve: The cake is best served at room temperature. Slice with a sharp knife and enjoy!

• Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.

  Tip: Bring refrigerated cake slices to room temperature before serving for the best texture and flavor.

Helpful Tips for Beginner Bakers

• Measuring Ingredients: Accuracy is key in baking. Use a kitchen scale for precise measurements.

• Room Temperature Ingredients: Ensure that ingredients like eggs and butter are at room temperature unless otherwise specified. This helps them incorporate more smoothly.

• Don't Rush Cooling: Allowing the date mixture to cool prevents the egg from cooking when combined.

• Lining Cake Tins: Lining the bottom of your cake tins with parchment paper ensures easy release after baking.

• Test for Doneness: Ovens can vary. Start checking your cakes a few minutes before the recommended time.

• Frosting Consistency: If your frosting is too runny, add more icing sugar. If it's too stiff, add a teaspoon of milk.

Process Summary

Baking this Banana Date and Hazelnut Sponge Cake involves preparing a flavorful date mixture, creating a moist cake batter, and assembling the cake with a rich cream cheese frosting. Roasted hazelnuts add a delightful crunch, while the bananas and dates provide natural sweetness and moisture. The cream cheese frosting complements the cake's flavors, making each bite irresistible.

Enjoy Your Homemade Cake!

There's nothing quite like the satisfaction of baking your own cake from scratch. Whether you're new to baking or looking to try something different, this Banana Date and Hazelnut Sponge Cake is a rewarding project. Happy baking!