Walnut Date Loaf Cake with Armagnac and Mascarpone Frosting
Equipment
- Loaf pan
- Mixing bowls
- Electric mixer or whisk
Ingredients
- ¾ cup chopped dates
- ⅓ cup Armagnac
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- ½ cup chopped walnuts
- ½ cup mascarpone cheese
- 2 tablespoons powdered sugar
Instructions
- Place the chopped dates in a small bowl and pour the Armagnac over them. Let them soak for 20 minutes while you prepare the rest of the batter.
- Heat the oven to 350°F and line a small loaf pan with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- In a separate bowl, beat the brown sugar and butter until light. Add the egg and mix until smooth.
- Stir the soaked dates and Armagnac into the wet mixture. Fold in the dry ingredients until just combined, then add the walnuts.
- Spoon the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick comes out clean. Cool completely in the pan.
- Beat the mascarpone with the powdered sugar until creamy. Spread over the cooled loaf before slicing.
Notes
Slice the cake the day after baking for cleaner cuts and fuller flavor. If the mascarpone feels too firm after chilling, let it sit at room temperature for ten minutes before spreading. Store leftovers wrapped in the refrigerator for up to three days.
Course: Dessert
Cuisine: French
Equipment: Loaf pan, Mixing bowls, Electric mixer or whisk
Cuisine: French
Equipment: Loaf pan, Mixing bowls, Electric mixer or whisk