Moist Persian Date Cake with a Rich Cinnamon and Cardamom Spice Recipe
This Moist Persian Date Cake is a fragrant, tender dessert infused with warm cinnamon and cardamom spices. Featuring chopped dates soaked in hot water and baking soda for a rich, moist texture, it’s a perfect blend of natural sweetness and comforting flavors, ideal for special occasions or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Scale
Date Soak
- 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
Garnish (optional)
- Powdered sugar or chopped nuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round or square baking dish to prevent sticking.
- Soften Dates: Place the chopped dates in a bowl, pour the boiling water over them, stir in the baking soda, and let the mixture sit for 10-15 minutes to soften the dates thoroughly.
- Cream Butter and Sugar: In a separate bowl, cream the unsalted vegan butter or oil with brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs or egg replacer, followed by the vanilla extract, blending all wet ingredients fully for a consistent texture.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, baking powder, and salt to ensure even distribution of spices and leavening agents.
- Mix Date Soak with Wet Ingredients: Stir the softened date mixture into the creamed wet ingredients carefully, integrating the flavors and moisture.
- Incorporate Dry Ingredients: Gradually fold the flour mixture into the wet date batter until just combined to avoid overmixing, which can toughen the cake.
- Transfer Batter: Pour the completed batter into the greased baking dish and smooth the top to ensure even cooking.
- Bake the Cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, signaling the cake is fully cooked and tender.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, which helps maintain its moist texture.
- Garnish and Serve: Optionally dust with powdered sugar or sprinkle with chopped nuts before serving to add a decorative and flavorful touch.
Notes
- For a vegan version, substitute eggs with flax eggs or any preferred egg replacer.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Chilling the cake before serving can enhance the flavors and texture.
- You can customize the garnish with toasted nuts like pistachios or walnuts for added crunch.
- Ensure not to overmix the batter once the flour is added to keep the cake light and tender.
Keywords: persian date cake, moist date cake, cinnamon cardamom cake, vegan date cake, spiced cake, easy date cake recipe, traditional persian dessert
