Arabic Date and Honey Cake

This Arabic Date and Honey Cake recipe takes what we love about cake and adds the sweet flavors of honey and dates along with the crunch of almonds to make a delicious dessert.

Is it wrong that I made this Arabic Date and Honey Cake, ate it for dessert, then had it for breakfast the next morning?

It seems sort of like a coffee cake, so I only felt about 60% guilty having it for breakfast on a Tuesday before work.

Arabic Date and Honey Cake Recipe

The husband doesn’t really do sweets, so whenever I make something like this I end up eating it one piece at a time over the course of a week or so, and then I have to buy bigger pants.


This cake is incredibly quick and easy to make, but the results are quite impressive.

It’s rather thin, but it works well for this dessert (breakfast?) because the topping is poured on halfway through baking so it spreads out and caramelizes on the top.


The dates and almonds add texture as well as depth of flavor. It smells so heavenly while it is cooking, you’ll hardly be able to wait to let it cool!


I had a piece while it was still warm with a BIG cup of coffee. Mmm.


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Arabic Date and Honey Cake Recipe

Arabic Date and Honey Cake Recipe

This recipe takes what we love about cake and adds the sweet flavors of honey and dates along with the crunch of almonds to make a delicious dessert.
4.1 from 15 votes
Pin Rate
Course: Desserts
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 419kcal
Author: Linda
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For the cake:

  • 1/3 c. salted butter - plus more for greasing the pan
  • 3 eggs
  • 1/4 c. brown sugar
  • 1/4 c. white sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/2 c. all-purpose flour

For the topping:

  • 1/2 c. butter
  • 1/4 c. white sugar
  • 1/4 c. brown sugar
  • 1/3 c. honey
  • 1/2 c. slivered almonds
  • 1/2 tsp. cinnamon
  • 8-10 whole - pitted dates


  • Preheat your oven to 400 degrees Fahrenheit.
  • Grease a 10-inch spring form pan with butter.
  • Beat together the eggs, sugars and vanilla until it the mixture whitens in color. Drizzle in the melted butter and continue to mix well. Sift together the flour and baking powder, then add to the batter while stirring gently.
  • Pour the batter into the spring-form pan and bake 10-12 minutes.
  • While it is in the oven, get to work on preparing the topping. Melt the butter in a small saucepan over medium heat. Add the sugars, honey, almonds, and cinnamon. Bring to a boil, stirring constantly. Pour the topping gently on the cake and return it to the oven for another 15 minutes. Let the cake cool, then release it from the spring-form pan and plate on a cake stand or server platter. Line the edge of the cake with the dates. Serve with coffee.


Serving: 1serving | Calories: 419kcal | Carbohydrates: 49g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 213mg | Fiber: 2g | Sugar: 41g

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About the Author


Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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