Date Cake Djamilah
Transport your taste buds to the heart of indulgence with Date Cake Djamilah, a moist and richly spiced dessert that’s as comforting as it is elegant. Featuring naturally sweet pitted dates soaked in boiling water, this cake achieves a luscious, melt-in-your-mouth texture with every bite. Warm notes of cinnamon and cardamom pair perfectly with the buttery crumb, while optional chopped walnuts or almonds add a delightful crunch. With just 20 minutes of prep time, this homemade treat is an easy yet impressive option for gatherings or a cozy night in. Perfectly spiced, delicately sweet, and oven-fresh, Date Cake Djamilah will quickly become a favorite in your baking repertoire.
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Recipe Information
Ingredients
- 250 grams Pitted dates
- 250 milliliters Boiling water
- 120 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 large Eggs
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 50 grams Chopped walnuts or almonds (optional)
Instructions
Preheat your oven to 180°C (350°F) and grease and flour a 20 cm (8-inch) round cake pan.
Place the pitted dates in a medium-sized bowl and pour the boiling water over them. Let them soak for 15 minutes, then mash the dates with a fork until a paste-like consistency forms. Set aside.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cardamom, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Fold in the mashed dates and their soaking liquid, as well as the chopped nuts (if using), until the batter is smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 553.0 g | 201% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 367.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2424 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
