This tender, delicate date pistachio cake is refined sugar free but you would never tell; gets its sweetness from pureed dates that lend a caramel flavor and a toasty crunch coming from the pistachios. It is so easy to make and such a delight to eat; the kind of cake that works for almost any occasion, it’s just as fitting for gatherings with friends, Mother’s Day, or anytime you need a cake that feels so special without feeling guilty, this recipe makes two cakes, one for now and one to enjoy later; you never know when you’ll need this refined sugar- free quick fix!
No one noticed that its is refined sugar free!
The date and pistachio cake comes from my sister, Susan, whose known for her phenomenal cakes, every now and then she shares with me some of her exceptionally comforting cakes, if you’re a regular reader on out blog, you must have encountered her lovely strawberry cake that I posted a few years ago. Last week I had friends coming over for an afternoon tea, part of it was to have fun with friends as I love entertaing and the other part was to serve this cake and use the gathering as an immediate, unfiltered feedback on taste and texture; (this is a more than 30 year strategy I rely on in testing some of my recipes), what warmed my heart is realizing that they loved the cake, and no one even noticed that its is refined sugar free.
No Refined Sugar Cake
This is one of the few cakes that I baked in my life that didn’t need refined sugar to shine, what makes it sweet? It has all the natural sugars from dates, and there is no added white, brown or any kind of sugar, and the result is a triumph.
Do I have to use butter or oil in this cake?
The cake is packed with healthy fats: eggs, nuts, almond milk, sesame seeds, and even the cake tin is greased with tahini, so butter can be eliminated if you want to keep it refined fat free. Of course we can never deny the fact that butter adds essential tenderness and richness, but my sister Susan tested the cake with and without butter, and she believes it still tastes good without butter.
Why do I need to soak the dates before baking?
Soaking the dates before baking in boiling water and baking soda, makes them softer and easier to process into a smooth paste, ensuring even distribution in the batter, the liquid is absorbed into the fruit more rapidly. It only take a few minutes, and means that the cake is more moist.
Can I keep the cake without glazing it with honey and tahini?
Absolutely yes, the cake is delectable on its own without the glaze, but, the combination of honey and tahini deepen the flavor notes of the cake and adds a sleek and sweet favored addition. If you have a sweet tooth, like me, you will love the honey-tahini glaze, it matches perfectly with the cake.
Why do you divide the cake batter into 2 cake ring pans?
The is a large cake batter, so you need to divide it into 2 cake pans . Certainly, I’ve never once thought to halve a recipe for any cake I’m making because I’d always rather have 2 cakes than one. Conversely, this may not be the case with you, so if you need to make 1 cake, cut all your ingredients in half, needless to say, baking temperatures will remain the same.
Can I freeze the cake?
Absolutely, yes, wrap the cake in foil, or slice and wrap individual slices, then transfer to a ziptop bag and freeze for up to 3 months.
Ingredients:
- Dates:The major ingredient and the only source of sweetness.
- Semolina:Semolina provides structure, firmness, and a slight grain texture to cake.
- All-purpose Flour: Provides a strudy slight dense texture.
- Almond Flour: Provides a light, fluffy, and delicate crumb texture
- Desiccated Unsweetened Coconut: Adds significant depth and flavor.
- Sesame Seeds: provides a rich nutty depth.
- Eggs: Eggs are the binding agent as they hold the ingredients together.
- Almond Milk, or simply use your favorite milk.
- Raw Shelled Pistachios: They provide a favored nutty flavor and match the fruity dates.
- Tahini: Used to grease the cake pan with, and will provide a desired favored undertone.
- Vanilla Extract: Obviously, to enhance flavor and prevents the cake from tasting flat.
- Orange Blossom Water: It acts as a foundational flavor that complements other ingredients and provides a warm floral Middle Eastern agreeable taste.
- Baking Powder: The leavening agent.
- Baking Soda: Leavening agent and combining it with boiling is a highly effective and a fast method for softening dates.
- Butter, Optional. If you want to keep the cake refined fat free, the cake can still taste good without butter, but adding butter, in my opinion will provide the cake with an extra boost of flavor.
Ingredients for the tahini glaze (if used)
- Tahini
- Honey
Bring this treat to share with family, a dear friend or a neighbor; sharing a slice and a cup of brewed black tea is sure a welcome break to enjoy with someone you care about.
The date cake turns out moist, deeply flavorful, moderately sweet and studded with crunchy pistachios. It’s delectable on its own but is certainly enhanced by the rich, tahini and honey glaze.
Looking for more date recipes, we got you covered!
- Farida’s Date Ring Kaak:
- Date Maamoul:
- Date Walnut Bread:
- Tamara (Date Filled Gyraybeh with Pistachios)
- Maamoul Mad Bil Tamer:
- Date and Nut Salami:
- Iraqi Kleicha:
- Banana and Date Bread with Tahini and Carob Molasses:
- Date Filled Ghraybeh:
Let’s stay in touch
If you like seeing my recipes subscribe via email or, connect with me on my social media platforms:
Facebook, Instagram, YouTube , Pinterest and TikTok!
Date and Pistachio Cake (No Refined Sugar)
Description
Ingredients
- 1 kg / 2lb 4 oz medjool dates
- 2 cups boiling water
- 1 teaspoon baking soda
- 1 cup almond flour
- 2 cups semolina
- 1 cup all purpose flour
- 1/2 cup desiccated unsweetened coconut
- 3 heaped teaspoons baking powder
- 6 eggs
- 1/2 cup almond milk or your favorite milk
- 11/2 cups raw pistachios
- 1/2 teaspoon vanilla extract
- 3/4 cup toasted or white sesame seeds (divided between the batter and coating the cake pans
- tahini 1/4 cup or more to brush the two cake pans with
- 1/4 cup orange blossom water
- 100 / 3.5 oz grams butter room temperatue, optional, but recommended
For the glaze
- 3 tablespoons tahini
- 3 tablespoons organic honey, can be substituted by maple syrup, carob molasses or date molasses
Instructions
- Preheat oven to 180°C/350°F.
- Spread the raw shelled pistachios in a single layer on a parchment-lined baking sheet, then roast for 8–10 minutes, stirring halfway through, until fragrant and slightly golden, watch closely to avoid burning. Let them cool down.
- Pull open the dates and release the pits by hand. Transfer to a deep bowl, sprinkle with baking soda and add 2 cups of boiling water, ensuring the water covers the dates, leave it aside until the mix totally cools down.
- Using a sharp knife roughly chop the toasted pistachios.
- In a large bowl, combine together the dry ingredients: semolina, all-purpose flour, almond flour, unsweetened coconut, chopped pistachios (keep just a bit for garnish), give a quick stir and add the baking powder, and half of the sesame seeds. Stir one more time to infuse the dry ingredients together.
- Blend the dates using an immersion blender until creamy and smooth.
- In the bowl of an electric mixer, beat the butter and date puree together until light and fluffy, stir in the orange blossom water and add the eggs one at a time, beating after each addition. Flavor the cake with a few drops of vanilla extract.
- Gently add the almond milk, or your favorite milk and continue beating just to incorporate the milk in the batter.
- Add the dry ingredients (the flour mixture) to the date mix, and using a spatula mix well until just combined. It is a big batter cake, so you need to divide it in 2 cake ring pans.
- Grease two cake ring pans with tahini, using a brush make sure use spread the tahini all over the two cake pans (this will prevent the cake from sticking and will add a favored nutty flavor. Coat the cake ring pans with the remaining sesame seeds.
- Transfer the batter equally to the prepared two cake ring pans. Bake for 40 minutes in a preheated oven to 180°C/350°F, or until a cake tester comes out clean.
- While the cakes bake make the glaze, in a small bowl stir together the tahini and honey.
- Invert the cakes one at a time onto serving platter. I kept one plain without a glaze, and I drizzled the glaze over the top of the second cake, letting it drip down the sides. Garnish the cakes with the remaining chopped pistachios.
Video
