Description
A moist and flavorful Persian date cake infused with warm spices like cinnamon and cardamom, perfect for tea time or dessert.
Ingredients
- 1 cup (150g) pitted dates, chopped
- 1 tsp baking soda
- 3/4 cup (180ml) boiling water
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1 tsp baking powder
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Place chopped dates and baking soda in a bowl. Pour boiling water over them and let sit for 10–15 minutes until softened.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In another bowl, whisk together flour, cinnamon, cardamom, salt, and baking powder.
- Add the dry ingredients to the creamed mixture alternately with the date mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- This cake tastes even better the next day as the flavors meld together.
- You can add chopped walnuts for added texture and flavor.
- Serve with whipped cream or a dollop of yogurt for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
