Date Cake Date Nut Cake
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Date Cake with Chocolate Pistachio Topping

Dates don't usually last long for me. It's not that I eat a whole pack of them straight away... But when I pass by, I can never resist and always take one on my way to the living room. Then I run back because I still have to get rid of the core. This creates a cycle that only ends when they are all gone. (Yes, I could just take a bowl for the kernels, but then the fun would be gone). Hidden in a delicious and juicy date cake, their chances of survival are not higher, but even I can't get rid of a whole cake like that in one day - even if I would like to.

The dates take a bath

When I developed the recipe for this cake, I used the dried dates directly without pre-treatment. Of course, that also works, but then they are not as deliciously juicy. The dates have to take a nice bath before they are allowed into the dough. This makes them a little less sweet and keeps the cake nice and juicy. If you like, you can also add a tiny dash of rose water to the water bath, but you don't have to.

After the bath, they should first be properly drained and can then sink directly into the prepared dough.

Date Cake Date Nut Cake

Date-nut cake: Super moist and deliciously chocolaty

I usually only bake cakes when I have visitors or when I can make the neighbours happy. That's not altruistic at all, but pure self-protection - see the example above. But I can well imagine that you feel the same way, don't you?

What I love about the date cake is the mixture of juicy sweet dates, the taste of hazelnuts and a hint of cinnamon and cardamom. Paired with the chocolate and pistachios, each piece is an absolute dream. By the way, the date cake stays fresh for at least 2 - 3 days - just in case you don't want to share it 😉 ...


Recipe for date cake

Date Cake Date Nut Cake
Print recipe
Preparation time 1 Std.
Preparation time 1 hr.
Working time 2 Stdn.
Servings 1 Cake

Ingredients

  • 200 g Dates dried, pitted
  • 150 g Sugar
  • 150 g Butter
  • 130 g ground hazelnuts
  • 100 g Flour
  • 4 Eggs
  • 1 Lemon Organic
  • 1 packet Vanilla sugar
  • 1 TSP Baking powder
  • 1 TL Cardamom
  • 1/2 TSP Cinnamon
  • 1 pinch Salt

Set

  • 150 g Chocolate coating Whole milk or plain
  • 15 g chopped pistachios

Preparation

  • Cut the dates into thirds and soak in a bowl covered with water for about 1 hour. Then drain well in a sieve.
  • Preheat the oven to 180 °C convection oven.
  • Wash the lemon well and finely grate the zest. Squeeze half of the lemon.
  • Cream together the butter, sugar, vanilla sugar and a pinch of salt.
  • Crack the eggs and add one at a time and continue to stir.
  • Mix the baking powder, cardamom and cinnamon with the flour.
  • Stir in flour mixture and ground hazelnuts by tablespoonfuls.
  • Stir in 1 tbsp lemon juice.
  • Add the dates and lemon zest to the batter and mix for approx. 2 - 3 minutes.
  • Grease the loaf tin well or line with baking paper and pour in the batter and smooth it down.
  • Bake the cake for approx. 55 minutes in the preheated oven.
  • Leave the cake to cool after baking and then remove the cake from the tin.
  • Melt the couverture over a water bath and spread over the cake.
  • Garnish the cake with chopped pistachios.

Notes

*Recipe contains affiliate links. 
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Be sure to try the chocolate and orange babka or the marble cake with tahini.

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4 comments

  1. 5 stars
    Great recipe! Thank you! The cake tastes very good and is nice and moist. I just didn't use the lemon zest anymore, because its trace got lost in the recipe 😉

    1. Hey Anna,
      Thank you so much for your great feedback and the hint about the lemon zest. I have corrected it directly 🙂

      Kind regards
      Rafik

  2. Hey Rafik,
    have today your date cake nachgebacken. Very very tasty and mega juicy. Thanks for your great recipe.
    By the way, I love your blog. I am currently totally on the levante cuisine. Your delicious recipes are therefore a great inspiration.
    LG Jenny

    1. Hello Jenny,
      Thank you so much for your fantastic feedback. I'm really glad that you like the blog and the recipes so much 🙂

      Kind regards
      Rafik

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