Description
A moist and sticky cake made with fresh mandarin juice, chopped dates, and topped with crunchy pistachios.
Ingredients
Scale
- 1 1/2 cups (225g) pitted dates, chopped
- 1/2 cup (120ml) freshly squeezed mandarin juice (about 3–4 mandarins)
- Zest of 2 mandarins
- 1/2 cup (120ml) vegetable oil
- 3 large eggs
- 1 cup (200g) brown sugar, packed
- 1 3/4 cups (220g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (60g) shelled pistachios, chopped
- 2 tbsp (25g) brown sugar
- 2 tbsp (28g) cold butter, cubed
Instructions
- Prepare the mandarins by washing, zesting, and juicing them.
- Sift together the dry ingredients in a separate bowl.
- Whisk together the wet ingredients in a large mixing bowl.
- Fold in the chopped dates and gradually add the dry ingredients to the wet mixture.
- Prepare the pistachio topping by mixing chopped pistachios, brown sugar, and cold butter.
- Pour the batter into a prepared cake pan, sprinkle the pistachio topping, and bake at 350°F (175°C) for 50 to 55 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use fresh mandarins for the best flavor.
- Store leftovers in an airtight container for up to three days.
- Freeze for longer storage, wrapped tightly in plastic wrap and aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sticky Mandarin Date Cake, Pistachios, Dessert, Baking, Cake Recipe