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
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Soak chopped dates in boiling water for 10 min.
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Preheat oven to 350°F and prep pan.
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Whisk flour, soda, cardamom, cinnamon, salt.
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Cream butter and sugar. Add eggs and vanilla.
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Mix in dry ingredients alternating with milk.
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Fold in dates (with water) and pistachios.
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Pour into pan, top with more pistachios.
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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