Moist Yogurt Date Cake with Cardamom and Lemon Zest
This tender, fragrant cake combines the natural sweetness of Mazafati dates with tangy yogurt and warm cardamom spice. The dates are lightly fried to intensify their flavor before being folded into a moist batter enriched with lemon zest. Perfect for afternoon tea or dessert, this cake can be served warm with vanilla ice cream or at room temperature with a dollop of yogurt or whipped cream.
Ingredients
- 3 tablespoons vegetable oil, sunflower or light olive oil
- 10 pieces Mazafati datesMedjool dates1:1
Use any soft, sweet dates
- 2 cups sugar
- 3 pieces free range eggs
- 1 cups whole plain yogurt
- 1 piece lemon zest
- 250 milliliters vegetable oil or light olive oil
- 3 ¾ cups 00 flourall-purpose flour1:1adds gluten
Standard substitution works well
- ⅛ oz salt
- 2 teaspoons baking powder
- ½ teaspoons cardamom, crushed
- 1 cup yogurt, for serving
- 1 cup vanilla ice cream, for serving
Instructions
- 1
Preheat the oven to 325°F and line cake tins with parchment paper or grease with butter and flour
- 2
Pit the dates and remove skin if preferred, then fry lightly in olive oil in a non-stick pan until softened
- 3
Beat eggs with sugar until soft and creamy, then add yogurt, lemon zest, and oil, mixing until almost combined
- 4
Combine flour, salt, baking powder, and cardamom in a separate bowl
- 5
Add dry ingredients to wet mixture and stir until soft and creamy without overmixing
- 6
Fold in half of the fried dates
- 7
Pour batter into prepared tin and top with remaining dates
- 8
Bake for 45 to 50 minutes, then raise temperature to 350°F to golden the surface
- 9
Cool for 10 minutes before transferring to serving dish
Tips
Fry the dates briefly in oil to concentrate their sweetness and prevent them from sinking to the bottom of the cake.
Don't overmix the batter once flour is added to keep the cake tender and light.
Test doneness with a toothpick before raising the oven temperature for the final browning.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve warm with vanilla ice cream or at room temperature with yogurt or whipped cream
Common Mistakes
Avoid overmixing the batter to prevent a tough, dense cake
Don't skip frying the dates or they may sink to the bottom during baking
Substitutions
Standard substitution works well
FAQ
Can I use other types of dates?
Yes, any soft dates like Medjool or Deglet Noor work well. Chop larger dates into smaller pieces for even distribution.
What if I don't have cardamom?
Substitute with cinnamon, nutmeg, or a pinch of allspice. You can also omit it entirely for a simpler flavor profile.
How long does this cake keep?
The cake stays fresh for 3 days at room temperature or up to 1 week refrigerated when properly covered.