Best Date, Orange and Olive Oil Cake

Start by preheating your oven to 350°F (175°C). Always remember to do this first so your oven is warm when you're ready to bake.

Lightly grease a 9-inch round cake pan and line it with parchment paper. This ensures easy removal of the cake and keeps your pan clean.

In a saucepan, combine your chopped dates and orange juice and simmer over medium heat until the dates soften. This should take about 10 minutes. Once done, set them aside to cool.

In a large bowl, mix together the olive oil and sugar until they're well combined. Gradually add in the eggs, one at a time, followed by the vanilla extract. It's crucial to add the eggs one at a time, preventing the oil from separating.

In a separate bowl, whisk together your flour, baking soda, and salt. To avoid lumps, it's always wise to sift your dry ingredients before combining them.

Gradually add the dry ingredients to the wet mixture, alternating with the date mixture. It's important to do this gradually to ensure a smooth batter without overworking the gluten.

Pour your batter into the prepared pan and bake for 50-60 minutes or until it passes the toothpick test. This is a surefire way to check if your cake is done.

Let the cake cool completely, while you prepare the glaze by mixing the powdered sugar and orange juice until smooth. A good tip is to add the juice gradually to adjust the glaze's thickness according to your liking.

Once the cake has cooled, drizzle the glaze over and garnish with orange zest. The glaze adds an extra layer of sweetness, while the zest brings a pop of color and citrusy aroma.