Middle Eastern · Dessert
Honey Date Pistachio Cake
A dense, syrup-soaked semolina-free sponge built on softened dates and warm cardamom, creamed with butter and brown sugar, then finished with a honey glaze brushed on while still warm and a scattering of chopped pistachio. The dates melt into the crumb as they bake, giving a sticky, toffee-like interior without needing excess sugar.
$1
20 minsPrep
30 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
379Calories
6.6gProtein
15.5gFat
56.8gCarbs
37.1gSugar
3.6gFiber
475mgSodium
74mgChol
6.6gSat Fat
333mgPotassium
49mgCalcium
2mgIron
0.1mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Arak-Based Cocktail (Levantine Mist)
local
Traditional Arabic Coffee (Qahwa)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and butter a 10cm/4 inch round cake tin, lining the base with a disc of parchment.
2
Put the chopped dates in a small bowl, pour over the 30g hot water and the baking soda, stir once and leave to sit for 10 minutes until softened and dark.
3
Sift the flour, baking powder, cardamom and salt together into a bowl and set aside.
4
In a separate bowl, beat the softened butter and brown sugar together for about 2 minutes until pale and creamed.
5
Beat in the egg a little at a time, then stir in the 20g honey and vanilla extract until smooth.
6
Mash the soaked date mixture roughly with a fork (don't drain it) and fold it into the butter mixture.
7
Fold in the sifted dry ingredients until just combined, then fold through two-thirds of the chopped pistachios.
8
Scrape the batter into the prepared tin, smooth the top, and bake for 28-32 minutes until a skewer inserted in the centre comes out clean.
9
Leave the cake in the tin for 5 minutes, then turn out onto a wire rack set over a plate while still warm.
10
Brush the warm cake all over with the 14g warmed honey so it soaks in, then scatter over the remaining chopped pistachios.
11
Leave to cool for at least 15 minutes before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Date, pitted and chopped, soaked in hot water
- 30g30g Water, hot, for soaking dates
- 1.5g1.5g Baking Soda
- 38g38g All Purpose Flour, sifted
- 1.5g1.5g Baking Powder
- 0.5g0.5g Cardamom, ground
- 0.5g0.5g Salt
- 22g22g Butter, softened
- 16g16g Brown Sugar
- 27g27g Egg, beaten, room temperature
- 20g20g Honey
- 2g2g Vanilla Extract
- 16g16g Pistachio, roughly chopped, divided
- 14g14g Honey, warmed, for soaking the baked cake, glaze, 1
- 6g6g Pistachio, finely chopped, for garnish, garnish, 1
