By Tonia Buxton
When I bake this cake, the kitchen fills with the warming smell of cardamom. I serve it on its own or with Greek yogurt that I have mixed with icing sugar and rosewater to make it even more aromatic.
Preheat the oven to 140°C/275°F/Gas Mark 1. Line the base of a 21cm loose-bottomed cake tin with baking paper.
Set aside 2 tbsp of the orange juice and a little of the zest, then place the rest in a small saucepan with the dates and heat for 3 minutes. Remove from the heat and