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Orange Cardamom Date Cake with Pistachio Crust

Irresistibly Moist Orange Cardamom Date Cake with Pistachio Crust

This Orange Cardamom Date Cake with Pistachio Crust is moist, flavorful, and easily adaptable for any dietary preference.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Pitted Dates Adds natural sweetness and moisture
  • 1 cup Boiling Water Activates the baking soda
  • 1 teaspoon Baking Soda Helps the cake rise
  • 1/2 cup Unsalted Butter Should be softened
  • 1 cup Light Brown Sugar Or coconut sugar for a natural sweetener
  • 3 large Eggs Replace with flaxseed meal for vegan
  • 1 teaspoon Vanilla Extract Omit in vegan versions
  • 1 tablespoon Orange Zest Use fresh for best flavor
  • 1/2 cup Fresh Orange Juice Can substitute with lemon juice
  • 2 cups All-Purpose Flour Can replace with gluten-free flour
  • 1 teaspoon Baking Powder Ensures the cake rises properly
  • 1 teaspoon Ground Cardamom Adds warmth, other spices can be used
  • 1/2 teaspoon Salt Balances sweetness
For the Pistachio Crust
  • 1 cup Shelled Pistachios Adds crunch and flavor
  • 1/4 cup Light Brown Sugar Use granulated sugar if unavailable
  • 1/2 cup All-Purpose Flour Provides structure to the crust
  • 1/4 cup Cold Unsalted Butter Should be cubed and chilled

Equipment

  • 8-inch cake pan
  • Mixing bowls
  • Whisk
  • spatula
  • Oven

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch cake pan. Grease the bottom and line it with parchment paper.
  2. Combine flour, baking powder, ground cardamom, and salt in a mixing bowl and whisk together.
  3. Cream softened unsalted butter and light brown sugar together until fluffy. Add eggs, vanilla, orange zest, and juice; mix well.
  4. Fold the dry mixture into the wet ingredients gradually, adding mashed pitted dates until just combined.
  5. Prepare the pistachio crust by mixing shelled pistachios, light brown sugar, flour, and cold butter together until crumbly.
  6. Pour the batter into the prepared cake pan and sprinkle the pistachio mixture over the top.
  7. Bake in the preheated oven for 40-45 minutes. Check with a skewer for doneness.
  8. Cool the cake in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 400IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

Serve with whipped cream or vanilla ice cream for an added treat.

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