Date and Pumpkin Seed Cake

by | Cakes, Mediterranean

Making Pumpkin Seed Cake

Caramelized pumpkin seeds, pumpkin seed oil, the sweetness of dates and the rustic texture that farina brings to this cake, makes it an autumn celebration must have. 

Date and Pumpkin Seed Cake

Mediterranean Farina Date Cakes

While many countries bring us fluffy white, moist and sweet cakes, the cakes that often come from Mediterranean regions are dense, rustic and more earthy in texture. 

The rustic texture that farina brings to most Middle Eastern cakes, sweetened with a date paste filling, mingled with the autumn twist of toasted pumpkin seeds and pumpkin seed oil, makes for a rich fusion of Middle Eastern and American cuisines. 

Many cake recipes from Greece to Egypt are made with farina, often sweetened with dates or honey, and incorporate nuts or seeds into them. 

What Is Farina?

Farina, also known as Cream of Wheat, is the primary ingredient in many of the Syrian desserts I knew as a child. 

The texture is slightly coarser than regular flour since it is ground from the germ of the wheat and its flavor, to me, seems more rustic and reminds me more of corn flour than wheat flour. 

Dense and Rustic Farina Cakes

Date Cakes

A favorite date filled cookie, was the inspiration for this cake creation, that, and the autumn season that had set in when I was in the mood to create this cake. 

The date cookie, a traditional Arab Cookie my mom use to make, is also made with farina and stuffed with a date paste. 

Date Filled Farina Cookies

This unique pumpkin seed, autumn cake was created to replicate that cookie but pumpkin seed oil and the pumpkin seeds were my primary focus to showcase since they are unusual and delicate in flavor. 

Pumpkin Seeds

Pumpkin Seeds

While I did not grow up eating pumpkin seeds, once I tasted the delicate nutty flavor of roasted pumpkin seeds I knew I had to make something special with them. 

At first, I noticed other people enjoying the roasted pumpkin seeds with salt on them and eating them like popcorn or peanuts, but I wanted to try them in a sweet cake. 

Caramelized Pumpkin Seeds

The roasted pumpkin seed oil had such an intense nutty flavor, I decided to blend it with a little butter to soften its intensity and use the two together as the rich fat in this cake. 

How To Make Farina Date and Pumpkin Seed Cake

While the farina cake has the delicate flavor of orange blossom and orange juice, along with the richness from butter and pumpkin seed oil, the date filling is where layers of warm spices will be found. 

Half The Batter In Baking Pan
Date Filling
Final Layer Of Batter

Once the cake batter is mixed, half of the batter goes into a spring form pan, date filling is spread on top, finished off with the remaining batter, and baked. 

A drizzle of date syrup goes on top of the baked cake followed by a lovely crunchy caramelized pumpkin seed toffee. 

Date Syrup Glaze

Ingredients Needed

  • Farina (Cream of Wheat)
  • Whole wheat flour
  • Sugar
  • Baking powder
  • Baking soda
  • Toasted Pumpkin Seed Oil
  • Butter
  • Orange juice
  • Orange blossom water
  • Eggs
  • Pitted dates
  • Pumpkin seed oil
  • Orange juice
  • Cinnamon
  • Cloves
  • Nutmeg
  • Orange zest
  • Date syrup
  • Raw Pumpkin Seeds
Farina Date and Pumpkin Seed Cake Ingredients

Equipment Needed

  • Spring form cake pan
  • Two mixing bowls
  • Small sauté pan
  • Measuring cup
  • Measuring spoons
  • Whisk
  • Rubber spatula
  • Food processor
  • Oven

Farina Date and Pumpkin Seed Cake

Recipe by Robin DaumitCourse: Cakes, MediterraneanCuisine: Mediterranean



Caramelized pumpkin seeds, pumpkin seed oil, the sweetness of dates and the rustic texture that farina brings to this cake, makes it an autumn celebration must have. 


  • Cake

  • –        Farina (Cream of Wheat Cereal) – 1 ½ cups

  • –        Whole Wheat Flour – 1 ½ cups

  • –        Sugar – ½ cup

  • –        Baking powder – 1 tsp

  • –        Baking soda – 1/2 tsp

  • –        Toasted Pumpkin Seed Oil – 1/3 cup

  • –        Butter – 3 tbsp, melted and cooled

  • –        Orange Juice – 1 cup, plus zest

  • –        Orange Blossom Water _ ½ tsp (optional)

  • –        Eggs – 3

  • Date Filling

  • –        Pitted Dates – 2 cups

  • –        Pumpkin Seed Oil – 2 tbsp

  • –        Orange juice – ¼ cup

  • –        Cinnamon – 2 tsp

  • –        Cloves – ¼ tsp

  • –        Nutmeg – ¼ tsp

  • –        Zest of Orange – ½ tsp

  • Drizzle

  • –        Date Syrup –  ¼ cup, Honey can also be substituted.

  • –        Orange juice – 1 tbsp

  • Caramelized Pumpkin Seeds

  • –        Raw Pumpkin Seeds – 1/3 cup

  • –        Sugar – 1 tbsp


  • Preheat oven to 350. Prepare a spring-form pan with non-stick spray.
  • Mix the dry ingredients of the cake in one bowl. Mix the wet ingredients in a larger bowl. Slowly whisk the dry ingredients into the wet and set aside.
  • Puree the Date filling ingredients in a food processor, and set aside.
  • Place half of the cake batter mixture into the prepared baking pan. Spread evenly.
  • Pour the date filling on top of the cake batter. Spread evenly.
  • Pour the remainder of the cake batter on top of the filling, and spread evenly.
  • Bake until a toothpick comes out clean, about 35 – 45 minutes depending on the size of your pan.
  • While the cake is baking, mix the drizzle ingredients in a small bowl and set aside.
  • Caramelize the pumpkin seeds in a warm pan with the sugar, tossing with a watchful eye just until the sugar melts and caramelizes the seeds into a toffee. Transfer the caramelized seeds to a plate or parchment paper, to cool.
  • Once the cake is baked and cooled, remove it from the spring-form pan and onto a serving plate.
  • Drizzle the date syrup mixture across the top and let it run down the sides.
  • Finish the cake with the caramelized seeds sprinkled across the top of the cake.
Farina Date and Pumpkin Seed Cake

My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

Featured On:

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Related Posts

Sage and Lemon Tea Cake

Sage and Lemon Tea Cake

Fresh sage, lemon rinds with a lemon glaze, lots of olive oil in a healthy tea cake of yogurt, oat and spelt flour that is not too sweet and practically guilt-free! Olive Oil Sage and Lemon Tea Cake Tea Cakes For Tea Time Tea cakes are the absolute best part of an...

read more
Mom’s Traditional Date Stuffed Arab Cookie

Mom’s Traditional Date Stuffed Arab Cookie

My mom’s orange blossom and date stuffed cookie dough of farina and Arab spices, shaped in a traditional wooden Ma’moul mold. This cookie, known as Kaak bel Ajweh, is the cookie recipe most loved from my childhood.  Date Stuffed Arab Cookie Traditional Arab...

read more