Dates cake with Saffron Cream Cheese Frosting
Dates cake with Saffron Cream Cheese Frosting
A sticky and super moist dates cake topped with creamy saffron cream cheese frosting.
This is a delicious sticky and super moist cake. Even better with a cup of tea.
Prep Time: 10 Mins
Total Time: 120 Mins
Servings: 24
SuperMoist Yellow  
1 1/4 cup (280g) dates, pitted
1 1/4 cup boiling water

2 tsp cinnamon

1/4 tsp nutmeg

3 egg

1/2 cup oil
400g cream cheese, cold
1/2 cup powdered sugar
1 tbs rose water
1/4 tsp saffron
  • 1 Preheat the oven to 180°C / 350°F. Spray or butter a 13 by 9 inch metal cake pan then line bottom with parchment or wax paper.
  • 2 Place the dates in a bowl and pour the boiling water on them. Mix them until it becomes a thick mixture.
  • 3 In a large bowl, beat the cake mix, cinnamon, nutmeg, eggs, oil and dates mixture with an electric mixer on low speed for 1 minute then on medium speed for 2 minutes. Pour batter in the prepared pan.
  • 4 Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Keep in pan on a wire rack until completely cool.
  • 5 Making the frosting:
  • 6 In a small bowl, mix the rose water and saffron together. Set aside for about 5 minutes until you get the saffron's deep color.
  • 7 In a large bowl, beat the cream cheese with an electric mixer on medium speed until creamy for about 2 minutes. Reduce the speed to low then add the powdered sugar and continue beating until smooth. Add the rose water mixture and stir to combine.
  • 8 Spread the frosting over the top of the cake evenly. Cut the cake into small squares. Decorated with walnuts.