Description
A delightful cake combining the sweetness of dates, the zest of oranges, and the warmth of cardamom, topped with a crunchy pistachio crust.
Ingredients
Scale
- 1 cup (200g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1 tsp baking soda
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 oranges
- 1/2 cup (120ml) fresh orange juice
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup (60g) shelled pistachios, chopped
- 2 tbsp light brown sugar
- 1 tbsp all-purpose flour
- 2 tbsp cold unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round or square cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt.
- In a large mixing bowl, cream the softened unsalted butter and light brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract, orange zest, and fresh orange juice.
- Gradually fold the dry mixture into the wet mixture, alternating with the chopped dates until well combined.
- Fold in the chopped dates evenly throughout the batter.
- In a separate bowl, mix the chopped pistachios, light brown sugar, and all-purpose flour. Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
- Pour the cake batter into the prepared pan, smooth the top, and sprinkle the pistachio crust evenly over the batter. Bake for 40 to 45 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week if you want to keep it longer.
- Freeze for up to 3 months, wrapped tightly in plastic wrap and aluminum foil.
- 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: Orange Cardamom Date Cake, Pistachio Crust, Dessert, Baking