Pistachio and Date Cake – A Cozy Bake with Spiced Sweetness
This pistachio and date cake is one of those bakes that feels like a warm hug. The chopped dates melt into the batter, giving it deep natural sweetness, while the pistachios add texture and richness. Cardamom and cinnamon bring in an aromatic, almost exotic note that makes each bite unforgettable. It’s the kind of cake you’ll want to share—if you don’t eat the whole thing yourself first.
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Why You’ll Love This Pistachio and Date Cake
This cake is the perfect mix of earthy, sweet, and warmly spiced. It’s made with simple ingredients but has a deeply complex flavor thanks to the dates and spices. The texture? Soft and tender with the perfect pistachio crunch.
🌿 Soft and moist with chopped dates throughout
🌿 Cardamom & cinnamon for cozy flavor
🌿 Topped with toasted pistachios for crunch
🌿 Easy to make, no fancy equipment needed
It’s ideal for a relaxed tea party, a casual dessert, or even breakfast with Greek yogurt.
Ingredients
For the cake:
- 180g (1 ½ cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp salt
- 150g (1 cup) pitted dates, chopped
- 180ml (¾ cup) boiling water
- 115g (½ cup) unsalted butter, softened
- 150g (¾ cup) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120ml (½ cup) whole milk
- 100g (¾ cup) shelled pistachios, chopped
For the topping:
- 50g (¼ cup) pistachios, chopped (toasted if you’d like)
Necessary Tools for Preparation
- Mixing bowls
- Whisk or electric mixer
- Spatula
- 8-inch round or square cake pan
- Parchment paper
- Cooling rack
Step-by-Step Instructions
- Prep the dates: Place chopped dates in a bowl and pour over boiling water. Let sit for 10 minutes to soften.
- Preheat oven to 350°F (175°C). Grease and line your cake pan with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, cardamom, cinnamon, and salt.
- Cream butter and sugar: In a large bowl, beat butter and brown sugar until light and fluffy.
- Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla extract.
- Combine wet and dry: Add dry ingredients in batches, alternating with milk. Stir until just combined.
- Add dates and pistachios: Fold in the softened dates (with water) and chopped pistachios.
- Bake: Pour batter into prepared pan and smooth the top. Sprinkle extra chopped pistachios over the top.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Tips for Perfecting the Pistachio and Date Cake Recipe
- Soaking the dates ensures they melt into the cake and keep it moist.
- For extra flavor, toast the pistachios before folding in.
- Don’t overmix once flour is added—this keeps the crumb tender.
- A dollop of mascarpone or a drizzle of honey makes this extra luxurious.
What to Serve With It
- Serve warm with a scoop of vanilla or cardamom ice cream
- Pair with Turkish coffee or chai
- For brunch, enjoy with thick Greek yogurt and berries
Looking for more warmly spiced bakes? Try Brown Butter Pumpkin Muffins or Mouthwatering Cinnamon Donut Bread!
Storage Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for 5 days—bring to room temp before serving.
- Freezer: Freeze slices for up to 2 months. Wrap tightly.
General Information Pistachio and Date Cake
This cake is inspired by Middle Eastern flavors but is incredibly simple to make with ingredients you likely already have. The balance of soft dates and crunchy pistachios makes it unique and irresistible.
FAQ
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and check your baking soda brand.
Can I use Medjool dates?
Definitely! They’re extra soft and flavorful—perfect for this recipe.
What if I don’t have cardamom?
You can use extra cinnamon or substitute with ground ginger or nutmeg.
Can I bake this in a loaf pan?
Yes—just increase baking time by 10–15 minutes and check with a toothpick.
Conclusion
This pistachio and date cake is a fragrant, moist, and beautifully spiced cake that tastes like it came from a charming little bakery tucked away in an old souk. Whether you’re serving it at teatime or enjoying it in the quiet of your kitchen, it’s a cake that comforts and delights.
🌰 Share your cozy creations on Pinterest @poulefrecipe and show us your spiced baking magic!
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Moist Pistachio and Date Cake (Fragrant, Nutty & So Easy!)
- Total Time: 1 hour
- Yield: 8–10 slices
- Diet: Vegetarian
Description
This pistachio and date cake is ultra-moist, warmly spiced with cardamom and cinnamon, and topped with crunchy pistachios. A cozy, globally inspired bake that’s perfect with coffee or tea.
Ingredients
For the cake:
180g (1½ cups) all-purpose flour
1 tsp baking soda
1 tsp ground cardamom
½ tsp ground cinnamon
½ tsp salt
150g (1 cup) chopped dates
180ml (¾ cup) boiling water
115g (½ cup) unsalted butter, softened
150g (¾ cup) brown sugar
2 large eggs
1 tsp vanilla extract
120ml (½ cup) whole milk
100g (¾ cup) shelled pistachios, chopped
For topping:
50g (¼ cup) pistachios, chopped
Instructions
-
Soak chopped dates in boiling water for 10 min.
-
Preheat oven to 350°F and prep pan.
-
Whisk flour, soda, cardamom, cinnamon, salt.
-
Cream butter and sugar. Add eggs and vanilla.
-
Mix in dry ingredients alternating with milk.
-
Fold in dates (with water) and pistachios.
-
Pour into pan, top with more pistachios.
-
Bake 35–40 minutes. Cool and serve.
Notes
Use toasted pistachios for deeper flavor. Don’t skip the date soak—it keeps the cake tender. Store airtight for 3 days or freeze for later.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
