Moist Persian Date Cake with Cinnamon and Cardamom Recipe
This Moist Persian Date Cake combines the rich flavors of Medjool dates with aromatic cinnamon and cardamom, creating a fragrant and tender cake perfect for any occasion. With natural sweetness from dates and a hint of warm spices, this cake is an indulgent yet wholesome treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Scale
Dates Mixture
- 1 cup packed pitted Medjool dates (about 10-12), chopped
- 1 cup boiling water
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/3 cup olive oil or neutral oil
- 2 eggs
- 1/2 cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (can substitute spelt or gluten-free blend)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
Optional
- 1/3 cup chopped walnuts or pecans
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper to ensure the cake releases easily after baking.
- Soften Dates: Place the chopped Medjool dates in a bowl, pour the boiling water over them, add the baking soda, and stir. Let this mixture sit for 10 minutes so the dates soften and become plump.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the olive oil, eggs, coconut sugar, and vanilla extract until the mixture is smooth and slightly fluffy, ensuring the sugar begins to dissolve and the eggs incorporate well.
- Combine Date Mixture: Lightly mash the softened dates in their soaking water, then stir this date mixture thoroughly into the wet ingredients, blending the flavors and moisture evenly.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground cardamom, and salt to ensure even distribution of leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing the batter, which helps keep the cake tender.
- Add Nuts (Optional): If using, fold the chopped walnuts or pecans gently into the batter to add texture and a nutty flavor.
- Pour Batter and Smooth: Pour the prepared batter into the lined baking pan and smooth the top with a spatula for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.
- Cool and Serve: Remove the cake from the oven and let it cool completely in the pan before slicing. Serve the cake plain or with a dusting of powdered sugar or a dollop of yogurt for added richness.
Notes
- If gluten-free, substitute the flour with a gluten-free blend as preferred.
- For vegan adaptation, replace eggs with flax eggs or other egg substitutes, and use appropriate sugar.
- The cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- Adding nuts is optional but adds a lovely crunch and flavor variation.
- Using coconut sugar adds a subtle caramel flavor and is a lower glycemic alternative to brown sugar.
Keywords: Persian date cake, moist date cake, cinnamon cardamom cake, Medjool dates dessert, spiced cake, nut cake, healthy dessert
