PERSIAN UPSIDE-DOWN CAKE

This Persian Upside-Down Cake is rich, moist, and aromatic, featuring a lush layer of caramelized Medjool dates infused with cardamom. Delicately scented with rosewater, it’s a warm, elegant dessert that beautifully blends floral and spiced flavors. Perfect served with tea, either warm or at room temperature.

Persian Upside-Down Cake with Dates and Cardamom

Ingredients

For the date topping:

• 27 Medjool dates

• 120 g butter, softened

• 50 g brown sugar

• ½ tsp salt

• ½ tsp ground cardamom

For the Cake:

• 165 g all-purpose flour, plus extra for dusting the pan

• 2 tsp baking powder

• ¼ tsp salt

• 1 tsp ground cardamom

• 70 g butter, softened, plus extra for greasing

• 100 g granulated sugar

• 2 large eggs

• 2 tsp rosewater

• ½ cup buttermilk

Instructions:

In a medium bowl, cover the dates with hot water and soak for at least 20 minutes. Peel off the skins, halve the dates lengthwise, and remove the pits.

Heat the oven to 175°C (350°F). Grease a 9-inch round non-stick cake pan with butter and dust lightly with flour.

In a bowl, cream together the butter, brown sugar, salt, and cardamom until smooth. Spread the mixture evenly across the bottom of the prepared pan. Arrange the date halves, cut side up, over the butter mixture.

In a medium bowl, whisk together the flour, baking powder, salt, and cardamom.

In a separate large bowl, beat the butter and sugar together until creamy and pale. Add the eggs one at a time, mixing well after each. Beat in the rosewater.

With the mixer on low speed, add one-third of the flour mixture, mix until just combined, then add half the buttermilk. Repeat with another third of the flour, the remaining buttermilk, and finish with the last of the flour, mixing until just incorporated after each addition.

Spoon the batter evenly over the dates. Bake on the middle rack for 30–40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 5 minutes. Run a knife around the edges, then invert onto a serving plate. Garnish with dried rose petals if desired. Serve warm or at room temperature.