Arabic Date And Honey Cake Recipe

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Arabic Date and Honey Cake in a serving tray Arabic Date and Honey Cake Recipe

This cake is incredibly quick and easy to make, but the results are quite impressive. It’s rather thin, but it works well for this dessert (breakfast?) because the topping is poured on halfway through baking so it spreads out and caramelizes on the top.

The dates and almonds add texture as well as depth of flavor. It smells so heavenly while it is cooking, you’ll hardly be able to wait to let it cool!

Yields 8

10 min Prep Time
25 min Cook Time
35 min Total Time


For the cake:
1/3 c. salted butter, plus more for greasing the pan
3 eggs
1/4 c. brown sugar
1/4 c. white sugar
1/2 tsp. vanilla extract
1/2 tsp. baking powder
1/2 c. all-purpose flour

For the topping:
1/2 c. butter
1/4 c. white sugar
1/4 c. brown sugar
1/3 c. honey
1/2 c. slivered almonds
1/2 tsp. cinnamon
8-10 whole, pitted dates


1. Preheat your panggangan to 400 degrees Fahrenheit.

2. Grease a 10-inch spring form pan with butter.

3. Beat together the eggs, sugars and vanilla until it the mixture whitens in color. Drizzle in the melted butter and continue to mix well. Sift together the flour and baking powder, then add to the batter while stirring gently.

4. Pour the batter into the spring-form pan and bake 10-12 minutes.

5. While it is in the oven, get to work on preparing the topping. Melt the butter in a small saucepan over medium heat. Add the sugars, honey, almonds, and cinnamon. Bring to a boil, stirring constantly. Pour the topping gently on the cake and return it to the panggangan for another 15 minutes. Let the cake cool, then release it from the spring-form pan and plate on a cake stand or server platter. Line the edge of the cake with the dates. Serve with coffee.

Source: The Wanderlust Kitchen

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