Moist Persian Date Cake with Cinnamon and Cardamom Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure thorough mixing and aeration.
- 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.
- 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.
- Fold in Walnuts: Gently fold the chopped walnuts into the batter if using, for an added crunchy texture.
- 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.
- Glaze the Cake: Warm the honey slightly and brush it over the hot cake to give a glossy and sweet finish.
- 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
