Date, Pistachio and Cardamom Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 781
- Total Fat
- 27
- Saturated Fat
- 13
- Carbohydrates
- 118
- Dietary Fiber
- 8
- Sugar
- 92
- Protein
- 8
- Cholesterol
- 108
- Sodium
- 57
- Total: 3 days 3 hr 35 min
- Prep: 20 min
- Inactive: 3 days
- Cook: 3 hr 15 min
Ingredients
1 pound pitted dates (about 30 dates)
1 cup brandy
1/2 cup whole unsalted pistachios, shelled
1/4 cup chopped crystallized ginger
Cooking spray
1 1/4 cup all-purpose flour
2 teaspoons ground cardamom
2 teaspoons ground coriander, optional
1 1/2 sticks unsalted butter, at room temperature
3/4 cup fine sugar
3 eggs, at room temperature
2 tablespoons molasses
1 teaspoon vanilla extract
Pinch of salt
Whipped cream, optional for serving
Minced pistachios, optional for serving
Powdered sugar, for serving
Directions
Special equipment:
Special equipment: 8- by 3-inch round springform pan- Coarsely chop the dates in a food processor. Transfer to a 32-ounce jar. Add the brandy, pistachios and ginger. Seal, and then shake until well combined. Store the mixture in a cool, dry place away from direct sunlight for 3 days, shaking once a day. Preheat the oven to 300 degrees F. Spray an 8- by 3-inch round springform pan with cooking spray and line the bottom and sides with wax paper. Have the wax paper go a little taller than the sides of the pan.
- In a small bowl, sift together the flour, cardamom and coriander (if using), and reserve. In a stand mixer, or using a hand mixer, beat the butter and sugar together until light and fluffy. Gradually whisk in the eggs, one at a time, beating in between additions, until combined. Add the molasses, vanilla extract, salt and brandied fruit mixture, and gently beat until well combined. Add the sifted flour mixture, a little at a time. When it is all mixed in, beat at high speed for about 10 seconds. Pour into the prepared springform pan. Place a metal brownie pan on the floor of your oven. Fill with water; this will keep your cake moist. Pop the cake into the middle of your oven, and cook for 3 to 3 1/4 hours, turning once halfway through. You'll know the cake is cooked when a skewer pushed into the center of the cake, all the way to the bottom, comes out clean. Remove from the oven, and allow to rest in the pan on a cooling rack. Once completely cool, remove the cake from the pan, but keep covered in the wax paper to keep moist.
- To serve: Make a snowflake out of a piece of paper like you did in primary school (you can also use a doily for this). Place it gently on top of the cake. Spoon a little powdered sugar in a strainer and dust the surface of the cake. Remove the paper to reveal a powdered sugar snowflake. You can serve with a dollop of whipped cream and minced pistachios too if you like.
Cook’s Note
Cake is best 3 days after baking.