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Moist Persian Date Cake

A dense, fragrant cake made with Medjool dates, warm spices, and a handful of pantry staples, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Persian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups pitted Medjool dates, roughly chopped About 350g
  • 1 cup boiling water Needs to be at a full boil
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, softened 1 stick
  • 3/4 cup granulated sugar Can be reduced or eliminated for a sugar-free version
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom Non-negotiable for authentic flavor
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
For the Optional Walnut Topping
  • 1/2 cup walnuts, roughly chopped
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon

Method
 

Preparation
  1. Soak the chopped pitted dates in boiling water, add baking soda, and let sit for 15 minutes. Then mash until you have a rough, thick paste.
  2. Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan or an 8x8-inch square pan by greasing it and lining the bottom with parchment paper.
Batter Mixing
  1. Cream butter with granulated sugar until pale and fluffy. Add eggs one at a time, mixing well between additions, then add vanilla.
  2. Fold in the cooled date paste into the butter and egg mixture.
  3. In another bowl, whisk the dry ingredients together, then fold into the date batter gently until no dry streaks remain.
Baking
  1. Transfer the batter to the prepared pan, optionally topping with the walnut mixture. Bake for 35 to 40 minutes, checking with a toothpick for doneness.

Notes

Best served at room temperature. Store in an airtight container for up to 3 days or refrigerate for longer storage. Freezing individual slices works as well.