Date Cardamom Cake

I created this date cake several years ago while working and living in Dubai and was one of those recipes that once I added to the menu could never take off especially in Ramadan.

This 2020 version I created with the addition of Cardamom to the Date cake after teaching and spending a lot of time with Emirati students and friends realized how important this ingredient was to them as well as Saffron. The Saffron is a truly amazing ingredient that is very new to me as its incredible that such a small amount can infuse so much flavor and color and together make a perfect Ramadan Harmony.

‍

Recipe Card

‍Method of Preparation

For Cake:

• Bring dates and water to a boil and simmer until dates are very soft
• Add baking soda, mix well and blend until smooth and then pass through fine strainer and set aside.
• Cream butter, sugar and vanilla until light and fluffy.
• Add eggs slowly while beating fast.
• Add sifted flour, baking powder, spices and salt and mix until combined followed by date puree.
• Chop dates roughly into 1 cm pieces and then toss in flour* so all pieces are coated (this prevents sinking) and fold through mix gently.
• Fill molds 3/4 full and bake at 130 C in convection oven on low fan for approximately 45-60 minutes.

‍

For Saffron Honey Whipped Ganache

• Bring cream* and Saffron to a boil.
• Add honey and glucose and pour Slowly over the melted white chocolate while blending.
• Add liquid whipping cream and blend through until just combined.
• Leave to set in chiller overnight.
• Whip to desired texture.

‍

Paul Hayward

‍Chef Paul Hayward from England is a world renowned award winning Pastry Chef with 30 years of experience.

Paul trained under Master Pastry Chefs from France, Germany and Switzerland, and achieved the highest leading qualifications possible in his field and have also worked in premium Five Star Hotels and Resorts in London, Florida, Bahamas and Dubai.

Paul has now opened his Pastry Consultancy “Ph by Design” in Dubai where he is using his creative and unique style of combining classics with modern twists in flavors and presentation. His work approach includes inspirations from his travels and vast culinary experience including modernistic cuisine, liquid nitrogen, themed cake sculpting, air brushing, chocolate & sugar works and he also works efficiently around many dietary restrictions.

Paul has great experience in consulting restaurants, coffee shops, hotels, Franchises including Ben & Jerry’s, Starbucks and even a cooking school from idea to conception with strong understanding of finance, hygiene and trends.

His specialized services include but are not limited to demonstrations, training, workshops, masterclasses, consultancies and custom design classes.