Date Yogurt Layer Cake

Ingredients

• 1/2 cup Granulated sugar (Can substitute with powdered sugar for faster dissolution)
• 1/2 cup Plain yogurt (Full‑fat gives best texture)
• 3 tablespoons Powdered milk
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Ground cardamom (optional) (Use instead of or together with vanilla for authentic flavor)
• 2 cups All‑purpose flour (Sift before use)
• 1 teaspoon Baking powder
• 1 pinch Salt
• 1/2 kilogram Date paste (Prefer a smooth, unseeded paste; can be made by blending pitted dates with a little water)
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground cardamom (for filling)
• 3 tablespoons Vegetable oil (For the date filling and greasing the tray)

Instructions

1. Combine sugar, yogurt and flavorings

   In a mixing bowl, add 1/2 cup granulated sugar and 1/2 cup plain yogurt. Stir until the sugar is completely dissolved. Add 3 tbsp powdered milk, 1 tsp vanilla extract and, if desired, 1/2 tsp ground cardamom. Mix for about 1 minute until the mixture is homogeneous and slightly thick.

   Time: PT5M

2. Prepare dry ingredients and combine

   Sift 2 cups all‑purpose flour, 1 tsp baking powder and a pinch of salt into a separate bowl. Gently fold the sifted dry mixture into the wet mixture without over‑kneading; just stir until just combined.

   Time: PT5M

3. Rest the dough

   Cover the bowl with plastic wrap and place it in the refrigerator for 15 minutes. This relaxes the gluten and makes the dough easier to handle.

   Time: PT15M

4. Make the date filling

   In a clean bowl, combine 1/2 kg date paste, 1 tsp ground cinnamon, 1/2 tsp ground cardamom and 3 tbsp vegetable oil. Knead the mixture for about 1 minute until it becomes smooth and pliable.

   Time: PT5M

5. Prepare the baking tray

   Grease the 20 × 30 cm tray lightly with a little oil. You may line it with parchment paper for easier removal.

   Time: PT2M

6. Spread the first dough layer

   Divide the rested dough in half. Take one half and press it evenly onto the bottom of the greased tray, leaving a small border around the edges.

   Time: PT3M

7. Add the date layer

   Evenly spread the date filling over the first dough layer, smoothing it to the edges. Try to keep the layer uniform for even baking.

   Time: PT3M

8. Cover with the second dough layer

   Take the remaining half of the dough and spread it over the date layer, again keeping the edges even.

   Time: PT3M

9. Score the surface

   Using a fork, gently press lines across the top surface in a decorative pattern. This helps the cake rise evenly and makes cutting later easier.

   Time: PT2M

10. Bake

    Place the tray in a pre‑heated oven at 180°C (350°F) and bake for 20 minutes, or until the top is golden and a toothpick inserted near the edge comes out clean.

    Time: PT20M

    Temperature: 180°C

11. Optional grill finish

    If you like a slightly crisp top, switch the oven to grill (broil) for an additional 2 minutes, watching closely to avoid burning.

    Time: PT2M

    Temperature: 200°C

12. Cool and cut

    Remove the cake from the oven, let it cool in the tray for 5 minutes, then cut along the scored lines and serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

390

Protein

5 g

Carbohydrates

70 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Granulated sugar: Powdered sugar
• Instead of Plain yogurt: Greek yogurt, buttermilk (thin with water)
• Instead of Powdered milk: Evaporated milk (reduced)
• Instead of Vanilla extract: Almond extract, ground cardamom
• Instead of Ground cardamom (optional): Ground cinnamon, Mahlab
• Instead of All‑purpose flour: Whole‑wheat flour (will be denser)
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Date paste: Chopped dates soaked in warm water and blended
• Instead of Ground cinnamon: Ground cardamom
• Instead of Ground cardamom (for filling): Ground cinnamon
• Instead of Vegetable oil: Melted butter, olive oil

Equipment Needed

• Mixing bowl
• Whisk or wooden spoon
• Sieve
• Measuring cups and spoons
• 20 × 30 cm baking tray
• Oven
• Fork (for scoring)
• Knife
• Refrigerator

Critical Steps — Do Not Skip

• Resting the dough for 15 minutes in the refrigerator
• Kneading the date filling until smooth
• Baking at the correct temperature (180°C) for the full 20 minutes

Chef Tips from the Video

• Using powdered sugar instead of granulated sugar gives a finer crumb.
• Sift the flour and baking powder together to avoid lumps.
• A light drizzle of rose water (1 tsp) in the wet mixture adds a classic Arabic aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 2 weeks.

Room temperature: Not recommended beyond 2 hours; cake may dry out.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated.
• Date filling can be made in advance and stored in the fridge for up to 5 days.