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We are travelling to the Middle East for this month's 'Home Baker's Challenge'. Rafeeda, our lovely host for this month gave us some delicious sweet and savory dishes from Arabia to choose from. Since my family loves sweets, I made a deliciously sweet Arabic cake. I wanted to bake this cake last month itself, but I ran out of dates and the whole month passed by before I realized it was the deadline to post for the event. So I rushed and bought some dates and made this cake last night. My husband who has a very big sweet tooth,...

Total time

60 minutes




  • ⅓ cup unsalted butter (- melted)
  • 3 eggs (Large)
  • roasted chickpeas
  • roasted chickpeas (Light)
  • roasted chickpeas
  • roasted chickpeas
  • roasted chickpeas
  • roasted chickpeas
  • roasted chickpeas
  • roasted chickpeas
  • roasted chickpeas (Light)
  • ⅓ cup honey
  • roasted chickpeas (Ground)
  • roasted chickpeas (Slivered)
  • 8 ~ 10 Dates (- pitted)


  1. Preheat the oven to 400°F. Grease a 9~10" spring-form pan with cooking spray or butter.
  2. Make the Cake: In a medium size mixing bowl, whisk the eggs with both sugars and vanilla extract until light and fluffy. Gently pour in the melted butter and whisk until well combined. Sift all-purpose flour, salt and baking powder right into the bowl. Mix well to combine.
  3. Pour the batter into the prepared pan and bake for 10~12 minutes.
  4. Make the Topping: In the meantime, melt butter in a small saucepan on medium heat. Add the sugars, honey, cinnamon and almonds. Bring the mixture to a boil and turn off the heat.
  5. Pour the topping along the side of the pan onto the partially set cake. Return the pan to the oven and bake for another 15 minutes or until the cake is cooked through. The syrup will be still bubbling, but it will thicken once cooled.
  6. Arrange the dates on the cake.
  7. Let the cake cool in the pan completely before removing it out of the pan.

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