This Iranian-inspired cake is worth all the nurturing that goes into it. This recipe calls for a little spice from cinnamon and cardamom, plus it is all topped off with a pop of Persian fairy floss for that fun-factor.
- 500 g (3⅓ cups) plain flour
- 300 g unsalted butter, chopped
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- 110 g (⅔ cup) pure icing sugar
- 350 g fresh dates, seeded
- 100 g (1 cup) walnuts, toasted, chopped
- 105 g (¾ cup) shelled pistachios, finely chopped
- pashmak (Persian fairy floss) (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need a 23 cm pie dish for this recipe.
Resting time 2 hours
Place flour and butter in a saucepan over medium heat. Cook, stirring, for 20 minutes or until light golden and fluffy. Add cinnamon, cardamom and icing sugar, and stir to combine.
Spread one-third of the dough over the base of a greased 23 cm pie dish. Arrange the dates on top in a single layer. Scatter over walnuts, then spread over remaining dough. Press down to compress layers, then scatter with pistachios.
Cover and set aside for 2 hours or until firm. Cut into 25 pieces and serve topped with pashmak.
• Pashmak is available from specialty food shops, selected greengrocers and delis.
Photography by John Laurie
As seen in Feast Magazine, Issue 13, pg86.