Description
Fragrant Moroccan Date & Almond Cake with cinnamon and cardamom, naturally sweetened with dates and honey. Moist, tender, and perfect with tea!
Ingredients
180g all-purpose flour
100g almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cardamom
100g brown sugar
60ml honey or maple syrup
2 eggs
120ml vegetable oil
120ml plain yogurt
1 tsp vanilla extract
150g soft dates, chopped
60g toasted almonds, chopped
Glaze (optional)
120g powdered sugar
1–2 tbsp milk or orange juice
¼ tsp cinnamon
Instructions
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Preheat oven to 175°C (350°F). Grease or line a 9-inch pan.
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In a bowl, whisk flours, baking powder, soda, salt, cinnamon, and cardamom.
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In another bowl, whisk brown sugar, honey, eggs, oil, yogurt, and vanilla.
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Add dry ingredients to wet and mix until just combined.
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Fold in dates and almonds.
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Pour into pan and bake 35–40 mins or until toothpick comes out clean.
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Cool, then glaze if using.
Notes
Use Medjool dates for best texture. Add orange zest or rose water for variation. Cake keeps well and freezes beautifully.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Moroccan