A traditional Gulf date cake enriched with creamy tahini and warm spices, perfect for Ramadan suhoor or any sweet gathering.
Date cake is one of the most beloved Gulf desserts.
It pairs the natural sweetness of dates with the rich nuttiness of tahini. For Ramadan suhoor, it serves as a light yet nourishing treat.
Cut the dates and soak them in warm water for 10 minutes. Mash them with a fork.
In a bowl, whisk the eggs with the sugar, oil, and tahini. Add the milk and whisk.
Sift the flour, baking powder, baking soda, cinnamon, and cardamom. Fold in the walnuts.
Add the mashed dates and fold gently.
Pour into a greased baking pan and bake in a 180°C oven for 35 minutes until set, testing with a wooden skewer.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Date Cake with Tahini, and how to fix them:
Double the milk. Enough milk keeps the cake moist.
Brush the top with butter before baking.
Double the cinnamon and add a spoonful of cardamom.
Bake 10 minutes longer. The oven may not be hot enough.
Three days in a container.
One week.
Two months.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| All-purpose flour | Whole wheat flour | 1:1 | Deeper flavor. |
| Cow's milk | Almond milk | 1:1 | Plant-based version. |
| Walnuts | Almonds | 1:1 | Different flavor. |
| Ingredient | 10 pieces | 20 pieces | 30 pieces |
|---|---|---|---|
| Flour | 200 g | 400 g | 600 g |
| Dates | 150 g | 300 g | 450 g |
| Eggs | 2 | 4 | 6 |
| Sugar | 100 g | 200 g | 300 g |
Use very ripe dates for easier mashing. Cream the butter with the sugar well. Test the cake's doneness with a wooden skewer; it should come out clean.
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