Description
An aromatic and moist cake featuring the classic Persian trio of orange, pistachio, and dates, topped with a delicate floral glaze.
Ingredients
1 cup Medjool dates, pitted and chopped
1/2 cup boiling water or orange juice
1 1/2 cups all-purpose flour
1 cup shelled pistachios, finely ground
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
Zest of 2 large oranges
1/4 cup fresh orange juice
1 tsp vanilla extract
1 cup powdered sugar (for glaze)
1-2 tbsp rosewater (for glaze)
Dried rose petals and crushed pistachios for garnish
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform or cake pan thoroughly.
Step 2: In a small bowl, combine the chopped dates and boiling liquid; let soak for 10 minutes, then mash slightly.
Step 3: In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
Step 4: In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Step 5: Add the eggs one at a time, beating well after each addition, then stir in the orange zest, orange juice, and vanilla.
Step 6: Fold the dry ingredients into the wet ingredients until just combined, then gently stir in the date mixture.
Step 7: Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: While the cake cools, whisk the powdered sugar and rosewater together to create a thick but pourable glaze, then drizzle over the cooled cake and garnish.
Notes
Ensure all cold ingredients are at room temperature for the best emulsion. Medjool dates are essential for the texture.
- Prep Time: PT25M
- Cook Time: PT50M
- Category: Desserts & Baked Goods
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
