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Date Cake Recipe

Falak
Print Recipe
Course Dessert
Servings 8 servings

Ingredients
  

  • 1 cup chopped and pitted dates (15- 20 dates) (Medjool dates)
  • 1 1/2 cup water
  • 1 teaspoon baking soda
  • 1/2 cup oil
  • 3/4 - 1 cup granulated sugar / honey (depends on how sweet the dates are)
  • 2 large eggs (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon lemon juice
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom powder
  • 1/3 cup walnuts or pecans (chopped) (optional)

Instructions
 

STEP 1- Making Date Paste

  • In a saucepan over MEDIUM HEAT, add water and the chopped dates and let it come to a boil.
  • Add baking soda, mix well, let it boil for 1 minute more and then switch off the heat. (SEE NOTES BELOW)
  • Set aside for 15 minutes. Then transfer to a blender and grind the mixture to a fine paste.
  • The date paste is ready!! You will end up with almost 1 cup of date paste.

STEP 2- Preparing the Date Cake

  • Preheat oven to 350°F. Line the bottom of a 9x9-inch pan with parchment paper and spray with nonstick cooking spray.
  • In a stand mixer or with an electric whisk, cream together the oil and sugar/ honey until light and the sugar/ honey is completely dissolved (about 3 minutes).
  • Add in eggs ONE AT A TIME.
  • Then, add the vanilla and date paste mixture and mix until fully incorporated.
  • Finally, mix in the lemon juice.
  • In a separate bowl, SIFT together the dry ingredients: flour, baking powder, cinnamon powder, cardamom powder and salt. Whisk it to make sure that all of the dry ingredients have evenly distributed.
  • Gradually add the DRY ingredients TO the WET mixture. Mix with a spatula until just combined. DO NOT OVERMIX! DO NOT USE A STAND MIXER.
  • Pour batter into prepared pan and spread the batter evenly.
  • You can either fold in the nuts or sprinkle them on the surface.
  • Bang the pan on the counter top a few times to get the air bubbles out.
  • Bake in preheated oven for 30-35 minutes.
  • Check for doneness by inserting a skewer or toothpick- it should come out clean with only a few crumbs around it.
  • Let it cool completely and enjoy.

Notes

  1. I have used Medjool dates but any dates can work. 
  2. You might need to adjust the sugar/honey level depending on the sweetness of the dates used.
  3. While making the date paste, be careful after adding the baking soda. The mixture will start to froth and will start to boil over. Also it will turn green! Don't worry, it has not turned bad.
  4. The baking soda helps break the tough fibers in the dates.
  5. Make sure the eggs are at room temperature.
  6. I have used oil instead of butter. You can use butter too, but oil keeps the cake very soft even when kept in the fridge.
  7. Always sift first then whisk your dry ingredients.
  8. Once dry ingredients have been added into the wet batter, use a spatula to mix. This prevents overmixing which can lead to dense cakes. STOP mixing as soon as you see no streaks of flour.
  9. You can make the date paste and refrigerate it and then use it to make the cake the next day.
  10. Cling wrap any leftover cake and keep in the fridge. It will keep well for 7-10 days.