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    Home » Recipes » Cakes

    Lebanese Date Cake

    Published: Aug 10, 2022 · Modified: Nov 8, 2022 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Expect the natural sweetness of dried dates in every bite of this Lebanese Date Cake.  A deliciously soft and moist cake that is so easy to prepare — excellent for breakfast or after-meal treat!

    An overhead shot of dried dates cake, with a couple of slices ready for serving.

    Yep, this cake with dates is so light that you can absolutely serve it for breakfast. 

    While you might think fresh dates would be better for this recipe, dried dates have a more intense flavor — and are available all year round.

    So, you can make this flavor-packed, delicious date cake any time of the year. 🙂

    Oh! And if you still have some dried dates left, try these Lebanese date cookies too!

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    Ingredients

    All the ingredients you need to prepare Lebanese date cake at home.
    • Flour – you only need all-purpose flour for making this cake with dates.
    • Dried dates – pitted and chopped finely to prepare for the date syrup.
    • Butter – unsalted and softened.
    • Sugar – granulated white sugar is excellent for making this date cake recipe.
    • Eggs – medium-sized eggs (63 to 73 grams per piece).
    • Baking soda, baking powder, and ground cinnamon – just use your favorite brand.
    • Pistachios – roughly chopped for dusting the top of your Lebanese date cake.
    A closer look at the inside of the date cake, highlighting the texture of the cake.

    Preparation

    Start preparing your date cake by boiling a cup of water in a small saucepan.

    Add the chopped dried dates and the baking soda (photo 1).

    Adjust heat to low.

    Continue cooking (stirring often) until the sauce slightly thickens — about ten minutes, then set aside to cool.

    First part of a collage of images showing the steps for making Lebanese date cake at home.

    Preheat your oven to 180°C (350°F), and prepare an 8-inch cake pan by greasing it with butter and dusting it lightly with flour — then set aside. 

    Using a medium-sized bowl, sift and combine the flour, baking powder, and ground cinnamon (photo 2).

    Mix butter and sugar in a large mixing bowl (photo 3). 

    Second part of a collage of images showing the process of preparing a cake made with dried dates.

    Mix until creamy, then add eggs and mix to combine.

    Pour the cooled date syrup (photo 4).

    Mix to combine evenly.

    Add the dry ingredients, and fold to combine (photo 5).

    Last part of a collage for preparing date cake at home.

    Pour the cake batter into the prepared pan (photo 6). 

    Place in the lower part of the oven for twenty-five to thirty minutes, or when a toothpick comes out dry when inserted.

    Remove from the cake pan, and dust with chopped pistachios on top.

    Serve your Lebanese date cake with your favorite beverage — enjoy!

    An overhead shot of Lebanese Date Cake, sprinkled with crushed pistachios.

    Helpful tips

    • Add the baking soda slowly with the dates to avoid overflowing the liquid.
    • For reference, the date syrup typically makes 1 & 1/4 cups once cooled.
    • When you add the dry ingredients, make sure you fold them gently and do not overmix — just enough to combine.
    • You can chop the pistachio roughly or use a food processor to grind them into fine form for dusting if that’s what you prefer.
    A slice of Lebanese date cake, served with a cup of coffee.

    Recipe variation

    • Using a food processor.  Instead of chopping, you can use a food processor to chop the dried dates and turn them into a thicker texture.

    Note that some of them will turn out to be paste-like and totally disappear in the date cake batter.

    • Other chopped nuts.  Chopped blanched almonds or walnuts are excellent alternatives to pistachios.

    You can also just use powdered sugar to dust your cake with dates.  However, remember that it will add to the overall sweetness of the cake.

    Looks so tempting, right?  So, give this date cake recipe a try this weekend — even for breakfast! 🙂

    Text for Roundup Sections
    • Easy Spanish Recipes
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    An overhead shot of dried dates cake, with a couple of slices ready for serving.

    Lebanese Date Cake Recipe

    Expect the natural sweetness of dried dates in every bite of this Lebanese Date Cake.  A deliciously soft and moist cake that is so easy to prepare — excellent for breakfast or after-meal treat!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Lebanese
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 10
    Calories: 292kcal
    Author: Neriz

    Equipment

    • Small saucepan
    • Mixing Bowls
    • Measuring cups
    • Measuring Spoons
    • Hand Mixer
    • 8-inch Cake Pan
    • Rubber Spatula

    Ingredients

    • 1 & 1/2 cups dried dates (about 200 grams), pitted and finely chopped
    • 1 & 1/4 cups flour (about 150 grams), plus more for dusting the cake pan
    • 1 tsp baking soda
    • 2 tsp baking powder
    • 1 tsp ground cinnamon
    • 7 tbsp butter (100 grams or 3.5 ounces), unsalted (plus more for greasing)
    • 1/2 cup sugar
    • 2 medium eggs
    • 1/4 cups pistachios, roughly chopped

    Instructions

    • Start by boiling a cup of water in a small saucepan.
    • Add the chopped dates and the baking soda (slowly), then adjust the heat to low.
    • Continue cooking until the sauce slightly thickens — usually takes me about ten minutes, then set aside to cool.  
      (Note:  Remember to stir almost constantly during this time).
    • Preheat your oven to 180°C (350°F), and prepare an 8-inch cake pan by greasing it with butter and dusting it lightly with flour — then set aside. 
    • Using a medium-sized bowl, sift and combine the flour, baking powder, and ground cinnamon, then set aside for later.
    • In a larger mixing bowl, mix butter and sugar until creamy. 
    • Add eggs and mix.
    • Pour the cooled date syrup and mix to combine evenly.
    • Add the sifted dry ingredients, and fold to combine — do not overmix.
    • Pour the cake batter into the prepared pan.
    • Place in the lower part of the oven for 25 to 30 minutes or when a toothpick comes out dry when inserted.
    • Remove from the cake pan, and dust with chopped pistachios on top.
    • Serve hot or cold — enjoy your Lebanese date cake!

    Notes

    • Cook’s Tip #1:  Remember to add the baking soda slowly with the dates.  It is to avoid causing the saucepan to overflow with bubbles.
    • Cook’s Tip #2:  As a guide, the date syrup typically makes 1 & 1/4 cups once cooled.
    • Cook’s Tip #3:  Make sure you fold the dry ingredients gently and do not overmix — just enough to combine.
    • Cook’s Tip #4:  You can chop the pistachio roughly or use a food processor to grind them into fine form for dusting if that’s what you prefer.

    Nutrition

    Calories: 292kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 488mg | Potassium: 229mg | Fiber: 3g | Sugar: 25g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Comments

    1. Natalie

      November 07, 2022 at 9:34 pm

      I think something missing. How many degrees should the oven be set to?

      Reply
      • Neriz

        November 08, 2022 at 8:22 am

        Thank you so much for bringing it up Natalie! Post and recipe card now updated for the oven temperature. 🙂

        Reply

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