There’s something magical about the aroma of Arabian coffee-deep, spiced, and comforting.

This cake is inspired by that first sip: brewed Arabic coffee folded into a tender crumb, sweet dates for richness, and cardamom for that unmistakable Middle Eastern warmth. A cake meant to be shared slowly, just like coffee itself.

Arabic coffee, Date and Cardamom Cake

Yield: 8

Author: Fida Milki

Ingredients

For the cake:

1-2 tablespoons tahini
1 cup water
2-3 tablespoons Arabic coffee (or finely ground espresso), adjust depending on how strong you want the coffee flavour to be
1/2 tsp cardamom powder
10½ oz pitted dates (or date paste)
1 teaspoon baking soda
1¾ fl oz carob molasses (or any other dark molasses)
2 eggs
2½ fl oz olive oil
1 teaspoon baking powder
1 teaspoon fine salt
2 teaspoons ground ginger
1 2/3 cups plain flour

For the caramel:

1 1/3 cups brown sugar
2 3/4 oz butter
1/2 cup full-fat milk
1/4 tsp cardamom powder
1 tsp fine salt

Instructions

Make the cake:

Preheat the oven to 350 degrees F (180°C ).
Prepare a 9-inch square cake pan by coating the bottom and sides with the tahini.
Bring the measured water to a boil in a small saucepan. Add the coffee and stir, then bring back to a boil. Let gently boil for a few seconds then remove from the heat.
Add the cardamom to the coffee and stir. Leave to stand for 5 minutes for the coffee grounds to settle to the bottom.
Place the pitted dates or date paste in a bowl along with the baking soda. Strain the warm coffee over the mixture and leave to stand for 5 minutes.
Add the molasses, eggs and oil to the date mixture and mix until incorporated (it helps to blend with a stick blender - or in a food processor - to make the mixture smooth enough).
Add all the dry ingredients and stir to incorporate.
Pour the batter into the prepared cake pan and bake for 30 minutes, or until an inserted skewer comes out clean. Remove from the oven and leave to cool slightly.

Make the caramel:

To prepare the caramel, get all your ingredients ready before you start. You should never leave caramel on the stove out of sight.
Place the sugar in a wide, heavy-based saucepan over high heat. Once you see some sugar melting, reduce the heat to medium and wait until most of the sugar has melted.
Stir until there are no lumps. Add the butter and whisk until combined (be careful as it might bubble and steam).
Add the milk and whisk until incorporated (again, take care).
Heat for 1 more minute, then remove from the heat, add the salt and cardamom powder and pour into a jug.

Serve & Enjoy