Description
A delightful cake combining rich flavors of cardamom, sweet dates, and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1/2 cup (120ml) plain yogurt
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 1 cup (150g) chopped dates
- 1/2 cup (70g) shelled pistachios, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and prepare a round cake pan by greasing and lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the yogurt, milk, and vanilla extract.
- Gradually fold the dry mixture into the wet batter until just combined. Stir in the chopped dates and half of the pistachios.
- Pour the batter into the prepared cake pan, sprinkle the remaining pistachios on top, and bake for 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Use fresh ground cardamom for the best flavor.
- Opt for Medjool dates for their softness and sweetness.
- Store leftovers in an airtight container at room temperature for up to three days.
- This cake can be made ahead of time and frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Cardamom, Date, Pistachio, Cake, Dessert, Baking