Black Cube Date Sesame Cake

This respectful, cube-shaped dessert draws inspiration from sacred architecture and the culinary heritage of the Hejaz. Its flavor is built on lush medjool dates, aromatic black sesame seeds, silky tahini, and natural honey, offering an homage in edible form rather than a literal rendering.

Ingredients

Cake

• 1 1/2 cups pitted chopped medjool dates
• 1 cup hot strong coffee
• 1/2 cup softened unsalted butter
• 1/2 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup plain yogurt
• 2 tablespoons tahini
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 2 tablespoons ground black sesame seeds

Glaze and Finish

• 3 tablespoons black cocoa powder
• 1 1/4 cups powdered sugar
• 2 to 3 tablespoons milk
• 1 teaspoon honey
• 1 teaspoon tahini
• 1 tablespoon ground black sesame seeds
• 2 tablespoons sliced almonds for garnish

Preparation

1. Soak the chopped medjool dates in hot strong coffee for 10 minutes, then puree until smooth.
2. Heat the oven to 350°F (175°C) and line a square pan to encourage a clean-edged cube.
3. Whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and ground black sesame seeds.
4. Cream the unsalted butter with the honey until fluffy. Beat in the eggs, vanilla extract, plain yogurt, and tahini, then blend in the puree of medjool dates.
5. Fold the dry mixture into the wet just until combined to keep the crumb tender.
6. Scrape into the pan and bake until the top springs back, about 35 to 40 minutes.
7. Cool in the pan for 15 minutes, then unmold and cool completely before glazing.
8. For the glaze, whisk the black cocoa powder, powdered sugar, ground black sesame seeds, milk, honey, and tahini until smooth and pourable; adjust with more milk as needed.
9. Set the cake on a rack, pour the glaze so it cloaks the sides, and finish with a restrained sprinkle of sliced almonds along the top edge.

How to Enjoy

• Cut clean cubes with a warm knife for sharp edges and a striking presentation.
• Serve slightly warm or at room temperature with strong coffee or mint tea; the bittersweet sip complements the caramel richness of medjool dates, the toasty notes of black sesame seeds, and the nutty depth of tahini.
• Store airtight for up to two days; the crumb stays moist thanks to plain yogurt and a touch of honey.