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.


Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Arabic Honey Cake on a plate.

Arabic Honey Cake Recipe

Savor the rich, sweet fusion of honey and dates in our Arabic Honey Cake, perfectly complemented by the satisfying crunch of almonds for an unforgettable dessert experience.
4.2 from 16 votes
Pin Rate
Course: Desserts
Cuisine: Middle Eastern
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 419kcal
Author: Linda
Print Recipe


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 teaspoon 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 cup honey
  • 1/2 c. slivered almonds
  • 1/2 tsp. cinnamon
  • 8-10 whole - pitted dates
Save this recipe!
Get this sent to your inbox, plus get new and favorite recipes from us!
Please enable JavaScript in your browser to complete this form.


  • Preheat your oven to 400 degrees Fahrenheit (approximately 204 degrees Celsius).
  • Grease a 10-inch springform pan with butter.
  • Beat together the eggs, sugars, and vanilla until 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 springform pan and bake for 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 springform pan and place it on a cake stand or serving platter. Line the edge of the cake with the dates. Serve with coffee.


Store the Arabic Honey Cake in an airtight container at room temperature for up to 3 days, ensuring it remains moist. For longer storage, you can freeze it for up to a month. Wrap it tightly in plastic wrap and aluminum foil before freezing.
To reheat, thaw it at room temperature if frozen, then warm it in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for about 10 minutes.


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

Want more inspiration?

More Recipes You'll Love

About the Author


Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe