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!
Servings: 10
Calories: 292kcal
Equipment
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!
Video
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 the date cake batter --- 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