The Best Fragrant Moroccan Date & Almond Cake with Cinnamon and Cardamom ( 7 Steps)

Fragrant Moroccan Date & Almond Cake

This Fragrant Moroccan Date & Almond Cake is a warm hug from North Africa—infused with cozy cinnamon, aromatic cardamom, and naturally sweet dates. A whisper of honey brings depth, while almond flour adds nutty richness and keeps it tender and moist.

This is the kind of cake you bake when you want to slow down, make tea, and fill your home with the scent of spice and comfort. Whether you’re celebrating Eid, sharing an afternoon snack, or just treating yourself—this cake brings warmth to any moment.

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Recipe Overview

This Moroccan date cake is naturally sweetened with dates and honey, kissed with exotic spices, and made extra tender thanks to the almond flour and yogurt combo. The chopped toasted almonds bring a surprise crunch in every bite. It’s easy to make, but impressive enough for guests.

✨It smells like cinnamon-spiced magic and tastes like your favorite cozy memory.

You’ll love that it’s:

• Moist and rich without being heavy.
• Naturally sweetened.
• Perfect with tea or coffee.
• Easy to prepare with pantry staples.
• Customizable with orange zest, rose water, or dried fruits.

Ingredients:

• Pantry-friendly flours, spices, and sugar.
• Fresh soft dates for that chewy sweetness.
• Almond flour for texture and richness.
• Optional glaze for a pretty finish.

Ingredients List

Dry Ingredients:

• 180g (1 ½ cups) all-purpose flour
• 100g (1 cup) almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cardamom

Wet Ingredients:

• 100g (½ cup) brown sugar
• 60ml (¼ cup) honey or maple syrup
• 2 large eggs
• 120ml (½ cup) vegetable oil
• 120ml (½ cup) plain yogurt
• 1 tsp vanilla extract

Mix-ins:

• 150g (1 cup) soft dates, chopped
• 60g (½ cup) chopped toasted almonds

Optional Glaze:

• 120g (1 cup) powdered sugar
• 1–2 tbsp milk or orange juice
• ¼ tsp cinnamon

Necessary Tools for Preparation

• Mixing bowls (one large, one medium)
• Whisk or electric mixer
• Spatula
• 9-inch round cake pan
• Parchment paper
• Cooling rack
• Small bowl (for glaze)

Step-by-Step Instructions

1. Preheat & Prepare
   Preheat your oven to 175°C (350°F). Line your cake pan with parchment paper or grease well.
2. Mix Dry Ingredients
   In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and cardamom.
3. Combine Wet Ingredients
   In a large bowl, whisk the brown sugar, honey, eggs, oil, yogurt, and vanilla until smooth and creamy.
4. Add Dry to Wet
   Gradually mix the dry ingredients into the wet, stirring until just combined—don’t overmix.
5. Fold in Dates & Almonds
   Gently stir in chopped dates and toasted almonds for that irresistible bite.
6. Bake
   Pour into your prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
7. Cool & Glaze
   Let cool in the pan for 10 minutes, then transfer to a rack. Mix glaze ingredients and drizzle once the cake is fully cool.

Tips for Perfecting the Recipe

• Use Medjool dates for their rich, caramel-like texture.
• Add a touch of orange zest to the batter for a bright contrast.
• Sub Greek yogurt for plain yogurt for extra tang.
• Lightly toast the almonds before adding for deeper flavor.
• Don’t skip the glaze—it enhances the spices beautifully!

What to Serve With It

• Serve warm with a cup of mint tea or cardamom coffee.
• Add a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with Moroccan mint tea or strong espresso for a cultural match.

Storage Instructions

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for longer freshness—up to 1 week.
• Freeze slices individually wrapped for up to 2 months.

General Information

This cake is a great make-ahead dessert for gatherings, brunches, or cozy nights in. It’s dairy-optional (swap yogurt with coconut yogurt), and packed with natural sweeteners for a more wholesome treat.

FAQ

Can I make it gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Can I skip the almonds?
Totally—just leave them out or swap for chopped walnuts or pistachios.

Is this cake overly sweet?
Not at all. The dates and honey give it a subtle, natural sweetness that’s well-balanced with the spices.

Can I make it ahead?
Yes! This cake actually tastes better the next day once the flavors deepen.

Conclusion

This Moroccan Date & Almond Cake is a fragrant, tender celebration of flavor and spice. It’s the perfect companion to a slow weekend morning or a festive gathering.

Tried it? I’d love to hear how it turned out! Drop a comment or tag me on Pinterest or Instagram! 💛

And if you’re craving more globally inspired treats, check out these delicious gems from the blog:

• Soft Honey Pistachio Cookies
• Almond Orange Semolina Cake
• Spiced Rosewater Date Bars

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