Description
A warm and fragrant Persian-inspired date cake flavored with cinnamon and cardamom, topped with crunchy pistachios. Soft, moist, and deeply comforting with rich caramel-like date flavor in every bite.
Ingredients
1 1/2 cups chopped Medjool dates
1 tsp baking soda
1 cup hot water
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 tsp baking powder
1/4 tsp salt
1/2 cup plain yogurt
1/3 cup chopped pistachios
Optional:
Extra pistachios for topping
Honey drizzle for serving
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. Place chopped dates in a bowl and pour hot water over them.
3. Stir in baking soda and let soak for 10 minutes until softened.
4. In a separate bowl, cream butter and brown sugar until light and fluffy.
5. Add eggs one at a time, then mix in vanilla extract.
6. In another bowl, whisk flour, cinnamon, cardamom, baking powder, and salt.
7. Alternate adding dry ingredients and yogurt into the butter mixture.
8. Fold in softened date mixture gently until combined.
9. Pour batter into prepared cake pan and smooth the top.
10. Sprinkle chopped pistachios evenly over the batter.
11. Bake for 35–40 minutes until golden and a toothpick inserted comes out clean.
12. Cool slightly before slicing and serving.
Notes
Use soft Medjool dates for the richest flavor and texture.
Toast pistachios lightly before adding for deeper nutty flavor.
Serve warm with tea or coffee.
Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg