Moist Persian Date Cake with Honey Glaze
A rich, aromatic dessert featuring Middle Eastern spices and a glossy finish.
Ingredients
The Database
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200 g Dates: Pitted and chopped (Medjool dates work best for moisture).
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120 ml Milk: Full cream is preferred for richness.
The Batter
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120 g Unsalted Butter: Softened to room temperature.
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150g Granulated Sugar: White or light brown sugar.
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3 Large Eggs: Room temperature.
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1 tsp Vanilla Extract: High quality for the best aroma.
The Dry Mix
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150 g All-Purpose Flour: Sifted.
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1 tsp Baking Soda: To ensure a good rise.
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1 tsp Ground Cinnamon: For warmth.
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½ tsp Ground Cardamom: The “secret” Persian aromatic.
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¼ tsp salt: to balance the sweetness.
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Optional: ½ cup raisins or chopped walnuts for texture.
The Finish
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1-2 Tbsp Honey: Warmed slightly for the glaze.
Instructions
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Soak the Dates: Combine the chopped dates and warm milk in a small bowl. Let them sit for 10 minutes until soft. For a smooth cake, blend this mixture into a purée; for a rustic feel, leave it chunky.
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Cream the Base: In a large bowl, cream the softened butter and sugar until the mixture is light, pale, and fluffy.
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Emulsify: Add the eggs one at a time, beating thoroughly after each addition to prevent curdling. Stir in the vanilla and your date/milk mixture.
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Fold the Dry Ingredients: In a separate bowl, whisk the flour, baking soda, spices, and salt. Gradually fold this into the wet batter using a spatula. Do not overmix! Stir in the nuts or raisins now if using.
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Bake: Pour the batter into a greased and floured 8-inch round pan. Bake at 350°F (175°C) for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
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The Honey Glaze: While the cake is still warm from the oven, brush the top generously with warmed honey. This creates that signature professional sheen and locks in moisture.
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Cool & Serve: Let it cool in the pan for 10 minutes, then move to a wire rack.
Pro Tips for Success
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The Saffron Twist: Though not in the base list, a pinch of crushed saffron threads added to the milk while soaking the dates will elevate this to a truly traditional Persian flavor profile.
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The Temperature Secret: Always ensure your eggs and butter are at room temperature. This creates an emulsion that traps air, resulting in a lighter, more “velvety” crumb.
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Serving: This cake is divine served warm with a dollop of unsweetened whipped cream or a side of vanilla bean ice cream to cut through the richness of the dates.