Moist Persian Date Cake with Cinnamon and Cardamom Recipe

Introduction

This Moist Persian Date Cake brings together the natural sweetness of dates with the warm, aromatic flavors of cinnamon and cardamom. It’s a tender, spiced treat perfect for afternoon tea or a cozy dessert.

Ingredients

• 200g dates, pitted and chopped
• 150g sugar
• 120g unsalted butter, softened
• 2 large eggs
• 150g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon salt
• 120ml milk
• 1 teaspoon vanilla extract
• ½ cup walnuts, chopped (optional)
• 1 tablespoon honey (for glazing)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. Step 2: In a small bowl, combine chopped dates and ½ cup of water. Microwave for 1–2 minutes until softened, then mash into a paste.
3. Step 3: In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Step 4: Add eggs one at a time, mixing well after each addition.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt.
6. Step 6: Gradually mix the dry ingredients into the wet mixture, then stir in the mashed date paste, milk, and vanilla extract until the batter is smooth.
7. Step 7: Fold in chopped walnuts if using.
8. Step 8: Pour the batter into the prepared pan and level the top.
9. Step 9: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Warm the honey slightly and brush it over the hot cake for a glossy finish.
11. Step 11: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• Soaking the dates in warm water helps soften them for a smoother paste, enhancing the cake’s moisture.
• For a nut-free version, simply omit the walnuts or substitute with sunflower seeds for crunch.
• Add a pinch of nutmeg or cloves to deepen the spice profile without overpowering the cardamom and cinnamon.
• If you prefer a dairy-free option, swap the milk for almond or oat milk and use a suitable plant-based butter.

Storage

Store the cake tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, allowing it to come to room temperature before serving. Reheat gently in the microwave or oven to revive softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use medjool dates for this recipe?

Yes, medjool dates work perfectly. They are naturally sweet and soft, which enhances the moistness and flavor of the cake.

Can this cake be made gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture will remain moist and tender.

Moist Persian Date Cake with Cinnamon and Cardamom Recipe

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★★★★★

4.7 from 119 reviews

This Moist Persian Date Cake is a delightful blend of sweet dates and warm spices like cinnamon and cardamom, resulting in a tender and flavorful cake. Enhanced with chopped walnuts and finished with a honey glaze, this cake is perfect for teatime or dessert lovers seeking a classic Middle Eastern-inspired treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dates and Wet Ingredients

• 200g dates, pitted and chopped
• 120ml milk
• 120g unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 150g all-purpose flour
• 150g sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon salt

Optional and Finishing

• ½ cup walnuts, chopped (optional)
• 1 tablespoon honey (for glazing)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
2. Soften Dates: In a small bowl, combine the chopped dates with ½ cup of water. Microwave for 1–2 minutes until softened, then mash the mixture into a smooth paste for easy incorporation into the batter.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, which helps create a tender cake texture.
4. Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure thorough mixing and aeration.
5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground cardamom, and salt to evenly distribute the leavening agents and spices.
6. Combine Mixtures and Add Flavor: Gradually add the dry ingredient mix to the wet ingredients. Stir in the mashed date paste, milk, and vanilla extract until the batter is smooth and homogenous.
7. Fold in Walnuts: Gently fold the chopped walnuts into the batter if using, for an added crunchy texture.
8. Pour and Bake: Pour the batter into the prepared cake pan and level the surface. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
9. Glaze the Cake: Warm the honey slightly and brush it over the hot cake to give a glossy and sweet finish.
10. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Notes

• You can soak the dates overnight in water instead of microwaving to soften them for a more intense flavor development.
• For a nut-free version, omit the walnuts without affecting the cake’s texture.
• Ensure the butter is softened to room temperature to achieve the best creaming results.
• The honey glaze adds a lovely shine and subtle sweetness but can be skipped if preferred.
• This cake pairs beautifully with tea or coffee and can be served slightly warm or at room temperature.

Keywords: Persian Date Cake, Date Cake with Cinnamon, Cardamom Cake, Moist Date Cake, Persian Dessert, Spiced Cake, Nut Cake