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Orange Cardamom Date Cake with Pistachio Crust
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Indulge in Orange Cardamom Date Cake with Crunchy Pistachio Crust

This Orange Cardamom Date Cake with Pistachio Crust combines sweet dates, zesty oranges, and warm cardamom for an irresistible dessert experience.
Course Dessert
Cuisine American
Keyword Baking, Cake, Dessert, Orange Cardamom Date Cake, Pistachio Crust, sweet
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 300kcal

Equipment

  • Oven
  • Mixing Bowls
  • Cake Pan
  • Whisk
  • Spatula

Ingredients

For the Cake

  • 1 cup Pitted Dates 200g, substitute with dried figs for a different flavor.
  • 1 cup Boiling Water Hydrates the dates.
  • 1 tsp Baking Soda Fresh for best results.
  • 1/2 cup Unsalted Butter 115g, softened, substitute with plant-based butter for a vegan option.
  • 3/4 cup Light Brown Sugar 150g, can be replaced with coconut sugar.
  • 2 large Eggs Substitute each egg with 1 tbsp of flaxseed meal mixed with 2.5 tbsp of water for a vegan option.
  • 1 tsp Vanilla Extract
  • Zest from 2 oranges Orange Zest Use a microplane for fine zesting.
  • 1/2 cup Fresh Orange Juice 120ml, can substitute with lemon juice.
  • 1 1/2 cups All-Purpose Flour Use a gluten-free flour blend for a gluten-free version.
  • 1 tsp Baking Powder Ensure it's fresh for maximum effectiveness.
  • 1/2 tsp Ground Cardamom
  • 1/4 tsp Salt

For the Pistachio Crust

  • 1/2 cup Chopped Pistachios 60g, substitute with almonds or walnuts if desired.
  • 2 tbsp Light Brown Sugar Can also be replaced with granulated sugar.
  • 1 tbsp All-Purpose Flour
  • 2 tbsp Cold Unsalted Butter Cubed, creates a flaky texture.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan, lining the bottom with parchment paper for easy release.
  • Whisk together the all-purpose flour, baking powder, ground cardamom, and salt in a medium bowl. Set aside.
  • Cream the softened butter and light brown sugar in a large mixing bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla, orange zest, and juice.
  • Fold the dry mixture into the wet ingredients, alternating with the chopped dates until just combined.
  • Prepare the pistachio crust by mixing chopped pistachios, light brown sugar, and flour in a separate bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  • Pour the cake batter into the prepared pan, smoothing the top before evenly sprinkling the pistachio crust over it.
  • Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
  • Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

Optional: Dust with powdered sugar before serving.