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Moist Persian Date Cake with Cinnamon and Cardamom Recipe

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4 from 14 reviews

This Moist Persian Date Cake is a fragrant and spiced dessert that combines the natural sweetness of dates with warm cinnamon and cardamom. Inspired by traditional Persian flavors, this tender and aromatic cake is perfect for special occasions or everyday indulgence, best enjoyed alongside a cup of tea or coffee.

Ingredients

Soaked Dates

  • 1 cup pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda

Wet Ingredients

  • ½ cup unsalted vegan butter or oil
  • ½ cup brown sugar
  • 2 eggs or egg replacer
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For Garnish (Optional)

  • Powdered sugar or chopped nuts

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round or square baking dish to prevent the cake from sticking.
  2. Soften Dates: Place the chopped dates in a bowl and pour the boiling water over them. Add the baking soda and stir well. Let this mixture sit for 10-15 minutes to soften the dates and create a smooth texture.
  3. Cream Butter and Sugar: In a separate bowl, cream together the unsalted vegan butter or oil with the brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs (or egg replacer) and vanilla extract to the creamed mixture until fully combined.
  5. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, baking powder, and salt to evenly distribute the spices and leavening agents.
  6. Combine Wet and Date Mixture: Stir the softened date mixture into the wet ingredients until blended.
  7. Fold in Dry Ingredients: Gradually fold in the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
  8. Pour Batter and Bake: Pour the cake batter into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from breaking.
  10. Garnish and Serve: Once cooled, dust the cake with powdered sugar or sprinkle chopped nuts on top if desired. Serve alone or paired with yogurt or tahini for extra flavor.

Notes

  • The cake tastes even better the next day as the flavors deepen and meld beautifully.
  • For an extra touch, serve with a dollop of yogurt or a drizzle of tahini.
  • To achieve a denser texture, substitute half of the all-purpose flour with almond meal.
  • This cake freezes well and is an excellent make-ahead dessert option.

Find it online: https://bitezly.com/moist-persian-date-cake-with-cinnamon-and-cardamom-recipe/