Slow Cooker Sourdough Discard Date and Orange Blossom Custard Cake

Name: Slow Cooker Sourdough Discard Date and Orange Blossom Custard Cake
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) sourdough starter discard, unfed, at room temperature; ¾ cup (90 g) whole wheat flour; ½ cup (60 g) all-purpose flour; 1 cup (180 g) Medjool dates, pitted, coarsely chopped; 3 large eggs, at room temperature; ¾ cup (165 g) packed light brown sugar; 4 tablespoons (57 g) unsalted butter, melted, cooled slightly; ¾ cup (180 ml) whole milk; 1 tablespoon (15 ml) orange blossom water; ½ teaspoon (2½ ml) vanilla extract; 1 teaspoon (5 g) baking powder; ¼ teaspoon (1½ g) fine sea salt; ½ cup (60 g) sliced almonds; 1 cup (240 ml) hot water; ½ cup (90 g) Medjool dates, pitted, chopped (optional); ½ cup (120 ml) water (optional); 2 tablespoons (42 g) honey (optional); ½ teaspoon (2½ ml) orange blossom water (optional)

From the MyKitchenBank Kitchen

A tender, custardy slow cooker cake made with sourdough discard, studded with dates and infused with aromatic orange blossom water. Topped with toasted almonds and finished with a delicate orange-date syrup, this Middle Eastern-inspired dessert bridges the comfort of bread pudding with the sophistication of a custard cake. Perfect for using up starter discard while impressing guests.

Prep: 20 min
Cook: —
Wait: 3 hr 30 min
Total: 3 hr 50 min
Makes: 1 cake (8 servings)

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Ingredients

8 servings

For the cake
1 cup (240 ml) sourdough starter discard, unfed, at room temperature
¾ cup (90 g) whole wheat flour
½ cup (60 g) all-purpose flour
1 cup (180 g) Medjool dates, pitted, coarsely chopped
3 large eggs, at room temperature
¾ cup (165 g) packed light brown sugar
4 tablespoons (57 g) unsalted butter, melted, cooled slightly
¾ cup (180 ml) whole milk
1 tablespoon (15 ml) orange blossom water
½ teaspoon (2.5 ml) vanilla extract
1 teaspoon (5 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
½ cup (60 g) sliced almonds
For cooking
1 cup (240 ml) hot water
For the orange-date syrup
½ cup (90 g) Medjool dates, pitted, chopped (optional)
½ cup (120 ml) water (optional)
2 tablespoons (42 g) honey (optional)
½ teaspoon (2.5 ml) orange blossom water (optional)

Equipment (6)

6-quart (5.7L) slow cooker
Parchment paper
9×5-inch (23×13 cm) loaf pan or 8-inch (20 cm) round cake pan that fits inside the slow cooker
Large mixing bowl
Whisk
Small saucepan

Steps

Before you start

Line your slow cooker with parchment paper for easy removal
Soak the dates 15 minutes in warm water to soften if they are particularly dry
Measure all ingredients before you begin, as the process moves quickly once the batter is mixed

1
Prepare slow cooker and pan
- Line your 6-quart (5.7L) slow cooker with parchment paper, leaving overhang on two opposite sides for easy lifting.
- If using a loaf pan or cake pan, line it with parchment paper as well and set it in the slow cooker.
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Tip: The parchment overhang makes removal much easier and prevents sticking.
2
Toast the almonds
- In a dry skillet over medium heat, toast the sliced almonds for 2–3 minutes, stirring frequently, until fragrant and golden.
- Transfer to a plate and set aside to cool slightly.
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Ready when: Almonds are golden and fragrant
Tip: Watch closely—almonds burn quickly. Toasting brings out their nutty flavor and prevents them from becoming soggy in the slow cooker.
3
Mix dry ingredients
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt until well combined, breaking up any lumps in the brown sugar.
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Tip: Whisking the dry ingredients ensures the baking powder is evenly distributed for uniform rise.
4
Combine wet ingredients
- In another bowl, whisk together the sourdough discard, eggs, melted butter, whole milk, orange blossom water, and vanilla extract until smooth and fully combined.
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Tip: Ensure there are no pockets of dry sourdough starter; a smooth batter ensures even cooking.
5
Make the batter
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined—do not overmix.
- Fold in the chopped dates and three-quarters of the toasted almonds, reserving the remainder for topping.
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Tip: Overmixing develops gluten and can make the cake tough. Stop as soon as no flour streaks remain.
6
Transfer batter to slow cooker
- Pour the batter into the parchment-lined slow cooker (or into the prepared cake pan set inside).
- Smooth the top gently.
- Scatter the reserved toasted almonds over the surface.
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Tip: A gentle touch preserves the light texture and ensures even distribution of almonds.
7
Prepare water bath
- Pour the hot water around the outside of the cake (not over it) to create a water bath.
- The water should come about halfway up the sides of the slow cooker insert.
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Tip: The water bath ensures gentle, even cooking and keeps the custard-like texture moist and tender.
8
Cook the cake
- Cover the slow cooker and cook on LOW for 3 to 3.5 hours.
- The cake is done when the top is set and a toothpick inserted in the center comes out with moist crumbs (not wet batter, but not completely dry).
- The edges will puff slightly but the center should jiggle slightly when gently shaken.
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Ready when: Top is set, toothpick emerges with moist crumbs, center jiggles slightly
Tip: Slow cookers vary in heat; start checking at 2.5 hours. Overcooking dries it out; undercooking leaves raw batter.
9
Cool the cake
- Turn off the slow cooker and remove the lid.
- Allow the cake to cool in the slow cooker for 30 minutes to allow carryover cooking to finish and the structure to set.
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Tip: Letting it rest in the hot slow cooker prevents the delicate structure from collapsing.
10
Remove cake and cool completely
- Using the parchment overhang, carefully lift the cake out of the slow cooker and set it on a wire rack.
- Cool completely to room temperature (about 45 minutes to 1 hour).
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Tip: Complete cooling is essential for the cake to firm enough to slice cleanly.
11
Make the orange-date syrup (optional)
- In a small saucepan, combine the chopped dates, water, and honey.
- Bring to a simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the dates break down into a thick syrup.
- Remove from heat, stir in the orange blossom water, and let cool for 5 minutes.
- The syrup will thicken as it cools.
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Ready when: Dates are completely broken down and syrup is thick
Tip: If the syrup is too thick, thin it with a little more water. Serve warm or at room temperature.
12
Serve
- Cut the cake into 8 slices and serve warm or at room temperature.
- If making the syrup, drizzle each slice with some of the orange-date syrup, or serve it on the side for guests to add to taste.
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Tip: The cake is moist and custardy; it's best served with a spoon and makes a wonderful dessert served with yogurt or whipped cream on the side.

Good to know

Tips

Sourdough discard that is several days old and has developed a tangy aroma will give the best flavor. Unfed discard from the back of the jar works perfectly.
Don't skip the water bath—it is essential for achieving the tender, custard-like crumb that distinguishes this cake from a dry bread pudding.
If your slow cooker runs hot, use the LOW setting and check the cake at 2.5 hours. Some slow cookers may finish in less time.
Serve this cake with a dollop of Greek yogurt, whipped cream, or a scoop of vanilla ice cream to complement the warm spices and dates.

Make ahead

You can prepare the batter up to 4 hours in advance and refrigerate it in an airtight container. When ready to cook, pour it into the prepared slow cooker and add 5–10 extra minutes to the cooking time since the batter will be cold.

Storage & reheating

Store the cooled cake, wrapped tightly in plastic wrap or in an airtight container, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The cake does not freeze well due to its custardy texture. Reheat gently in a low oven (300°F / 150°C) for 10–15 minutes, covered with foil, until warmed through.

Substitutions

orange blossom water → 1 tablespoon of finely grated orange zest plus 1 teaspoon of vanilla extract. Orange blossom water provides an authentic Middle Eastern note, but citrus zest and vanilla offer a brighter, more familiar flavor. Use both ingredients together for the best flavor.
Medjool dates, pitted → Dried figs or dried apricots, chopped. Dates are traditional and provide deep sweetness; figs or apricots offer a slightly tangier, brighter note. Keep the amount the same.
whole wheat flour → An additional 0.75 cup (90 g) of all-purpose flour. Whole wheat flour adds nuttiness and fiber; all-purpose flour alone yields a lighter, more delicate crumb. The bake time should remain the same.
sliced almonds → Chopped pistachios or toasted pine nuts. Almonds are traditional in Middle Eastern desserts; pistachios offer a vibrant color and slightly different flavor, while pine nuts add elegance. Use the same amount.