Moist Persian Date Cake
A deliciously moist cake made with dates and warm spices, perfect for dessert, a snack, or breakfast with tea or coffee.
Ingredients
Cake Ingredients
- 1 cup soft dates (pitted and chopped) Use fresh dates for the best flavor and moisture.
- 1 tsp baking soda
- 1 cup boiling water
- 1/2 cup brown sugar Can substitute with white sugar or coconut sugar.
- 2 pcs eggs
- 1/2 cup neutral oil or melted butter Can substitute with melted coconut oil or unsalted butter.
- 1 1/2 cups all-purpose flour Can substitute up to half with whole wheat flour.
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp salt
- golden raisins Optional for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the chopped dates with baking soda and boiling water. Let it sit for about 10 minutes.
- In another bowl, combine brown sugar, eggs, and oil or melted butter.
- Add the date mixture to the sugar mix and stir well.
- In a separate bowl, sift together the flour, cinnamon, cardamom, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
- Optionally, garnish with golden raisins before serving.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Thaw in the fridge before serving. You can add nuts like walnuts or almonds for extra crunch and flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 15g
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