DATE, PISTACHIO AND CARDAMOM CAKE
Provided by Aarti Sequeira
Time P3DT3h35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- 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.
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Ab Dulla
[email protected]I wouldn't recommend this recipe to anyone.
Alhaji Musa Bakari
[email protected]This cake is way too complicated to make.
A Rakha
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I expected.
Adolph Augustin
[email protected]The cake was a bit dry, but the flavor was good.
Ehab Moneir
[email protected]This cake was a bit too sweet for my taste, but I still enjoyed it.
melody maguma
[email protected]I'm not a fan of dates, but I loved this cake. The flavors were perfectly balanced.
Kafuuma Ibrahim
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The results are simply stunning.
Best Chidinma
[email protected]I've made this cake several times, and it's always a hit. It's a great dessert for any occasion.
Dawson Rush
[email protected]This cake is so moist and flavorful. I love the combination of dates, pistachios, and cardamom.
Shahzad Khurram
[email protected]I didn't have any cardamom, so I used a mixture of cinnamon and nutmeg instead. The cake still tasted amazing.
Hussain Rajab
[email protected]I'm allergic to nuts, so I substituted the pistachios with chopped walnuts. The cake still turned out great!
md rana mia
[email protected]I made this cake for a party, and it was a huge hit! Everyone loved the unique flavor combination.
Crepamagistance
[email protected]This cake is a great way to use up leftover dates. I had a bunch of dates that were about to go bad, and this cake was the perfect way to use them up.
demilade adegoke
[email protected]I'm not a baker, but this cake turned out perfect! My family loved it, and I'll definitely be making it again.
Mihtab Atal
[email protected]I was skeptical about using dates in a cake, but I was pleasantly surprised. The dates added a lovely sweetness and texture.
Khanal dilu Khanal
[email protected]The cake was easy to make, and it baked up beautifully. I'll definitely be making it again.
Anabia Abbasi
[email protected]I'm not usually a fan of cardamom, but it was used perfectly in this cake. It added a subtle warmth and depth of flavor.
Titus Erastus
[email protected]This cake was absolutely delicious! The flavors of the dates, pistachios, and cardamom were perfectly balanced, and the cake was moist and fluffy.