Pumpkin Seed Date Cake
Pumpkin Seed Date Cake with caramelized pumpkin seeds, pumpkin seed oil, farina and whole wheat flour, sweetened with dates; a Fall classic.
Mediterranean Farina Date Cakes
While numerous nations present us with fluffy, moist, and sweet cakes, those emerging from the Mediterranean areas are typically dense, rustic, and have a more earthy feel.
The coarse texture that farina contributes to many Middle Eastern cakes, sweetened with a date paste filling, combined with the autumn twist of toasted pumpkin seeds and pumpkin seed oil, results in a rich blend of Middle Eastern and American culinary traditions.
Numerous cake recipes spanning from Greece to Egypt utilize farina, frequently sweetened with dates or honey, and integrate nuts or seeds.
What Is Farina?
Farina, often referred to as Cream of Wheat, forms the key component in many Syrian desserts I was familiar with as a child.
Its texture is a bit coarser than regular flour, as it is milled from the germ of the wheat, and its taste, in my opinion, is more rustic, evoking memories of corn flour rather than wheat flour.
Date Cakes
A beloved date-stuffed cookie inspired this cake creation, that, and the fall season that had arrived during my desire to craft this cake.
The date cookie, a traditional Arab Cookie my mother used to prepare, is also made with farina and filled with a date paste.
This distinctive pumpkin seed, autumn cake was designed to mimic that cookie. However, pumpkin seed oil and the pumpkin seeds were my main focus to highlight, as they are unique and subtle in flavor.
Pumpkin Seeds
Though I did not have pumpkin seeds during my upbringing, after tasting the delicate nutty essence of roasted pumpkin seeds, I realized I had to create something special with them.
Initially, I observed others enjoying the salted roasted pumpkin seeds, treating them like popcorn or peanuts, but I aimed to incorporate them into a sweet cake.
The roasted pumpkin seed oil possessed such a robust nutty flavor that I chose to mix it with a bit of butter to soften its strength and use the combination as the enriching fat in this cake.
How To Make Farina Date and Pumpkin Seed Cake
While the farina cake presents the delicate essence of orange blossom and orange juice, coupled with the richness from butter and pumpkin seed oil, the date filling is where you will discover layers of warm spices.
After mixing the cake batter, half is poured into a springform pan, with date filling spread atop, finished with the remaining batter, and baked.
A drizzle of date syrup is added atop the baked cake, followed by a delightful crunchy caramelized pumpkin seed toffee.
Required Ingredients
- Farina (Cream of Wheat)
- Whole wheat flour
- Sweetener
- Leavening agent
- Baking soda
- Toasted Pumpkin Seed Oil
- Margarine
- Citrus juice
- Orange blossom extract
- Eggs
- Pitted dates
- Pumpkin seed oil
- Citrus juice
- Cinnamon
- Cloves
- Nutmeg
- Orange zest
- Date syrup – an essential ingredient to have in your kitchen!
Necessary Equipment
- Springform cake pan – I frequently utilize this pan for most of my baking.
- Two mixing bowls
- Small frying pan
- Measuring cup
- Measuring spoons
- Whisk
- Silicone spatula
- Food processor
- Oven
Additional Mediterranean Desserts to Savor
While individual preferences often lean towards the flavors of their upbringing, I contend that the confections from Mediterranean regions stand out as some of the healthiest sweet options available.
This can be attributed to the plentiful use of wholesome, unrefined ingredients in their culinary practices.
I would like to introduce a few more of my cherished Mediterranean confections that I am confident you will enjoy!
- Tuscan Chestnut Coffee Torta – The Chestnut Coffee Torta is a well-known Tuscan cake made of chestnuts, cocoa, coffee, and if you wish, a hint of rum and chocolate!
- Middle Eastern Baklawa – distinct from Greek Baklava, as it utilizes honey in lieu of a simple syrup drizzle.
- Carob Butter Dried Fruit Almond Torte – This Carob Butter Dried Fruit Almond Torte features dates and prunes, a generous number of eggs, crushed almonds, and a layer of Carob butter on top.
- Cake
- 1 1/2 cups Farina (Cream of Wheat Cereal)
- 1 1/2 cups Whole Wheat Flour
- 1/2 cup Sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/3 cup Toasted Pumpkin Seed Oil or olive oil
- 3 tbsp Butter melted and cooled
- 1 cup Orange Juice plus zest
- 1/2 tsp Orange Blossom Water
- 3 Large Eggs
- Date Filling
- 2 cups Pitted Dates
- 2 tbsp Pumpkin Seed Oil
- 1/4 cup Orange juice
- 2 tsp Cinnamon
- 1/4 tsp Cloves
- 1/4 tsp Nutmeg
- 1/2 tsp Orange Zest
- Drizzle
- 1/4 cup Date Syrup agave or honey
- 1 tbsp Orange Juice
- Caramelized Pumpkin Seeds
- 1/3 cup Raw Pumpkin Seeds
- 1 tbsp Sugar
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Preheat the oven to 350. Prepare a springform pan with non-stick spray.
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Cake
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Combine the dry components of the cake in one bowl. Combine the wet ingredients in a larger bowl. Gradually whisk the dry mixture into the wet and set aside.
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Date Filling
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Blend the Date filling components in a food processor, and set aside.
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Pour half of the cake batter mixture into the prepared baking dish. Evenly distribute.
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Add the date filling atop the cake batter. Spread evenly.
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Add the remaining cake batter over the filling, and spread evenly.
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Bake until a toothpick comes out clean, approximately 35 – 45 minutes depending on the size of your pan.
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Topping with Drizzle and Pumpkin Seeds
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While the cake is in the oven, blend the drizzle components in a small bowl and set aside.
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Caramelize the pumpkin seeds in a heated pan with sugar, stirring carefully just until the sugar melts and transforms the seeds into a toffee. Move the caramelized seeds to a plate or parchment, to cool.
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After the cake has baked and cooled, take it out from the springform pan and onto a serving platter.
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Drizzle the date syrup mixture over the top and allow it to cascade down the sides.
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Complete the cake by scattering the caramelized seeds across the top.
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