Maamoul – Oriental Dessert Cakes

Recipe for a delicious oriental dessert

Maamoul cakes are a classic oriental dessert. The small cakes filled with sweet dates or almonds, nuts or pistachios are served throughout the year. Also, they make a special treat after Ramadan. The soft dough and sweet filling make Maamoul exceedingly delicious and they keep well if kept in an airtight container. If you use a special Maamoul mold, the cakes turn out adorned with a beautiful ornament – sure to be a highlight with your guests.

Time: 45 minutes

For 10 people

(makes 30)

750 ml durum wheat flour

125 g all-purpose flour

2 tbsp granulated sugar

0.5 tsp salt

250 g Oldenburger Butter, unsalted

0.5 tsp active dry yeast

125 ml lukewarm water

250 ml Oldenburger Fullcream Milk, 3.5% fat



750 g pitted dates

0.25 tsp ground nutmeg

0.5 tsp cinnamon

1 tsp rose water

1-2 tbsp vegetable oil


Small semolina cakes filled with dates are exceedingly tasty and look just gorgeous.

The Dough
To make the Maamoul dough mix yeast with water in a small bowl. Mix durum wheat flour with all-purpose flour, sugar, salt and Oldenburger Butter. Add yeast-water-mix and Oldenburger Milk to the mixer and mix gently until dough forms. Allow to rest for 10 minutes.

The Filling
For the filling blend dates with spices and vegetable oil until smooth, then blend in rose water. Form into 30 small balls.

Preparing the Maamoul
For the biscuits press the dough into a Maamoul mold and put a date ball each into the dough. Cover date filling with dough. Tap mold and release dough. Place on parchment paper and bake for 15 minutes at 200 °C.

The Final Touch
Dust with powdered sugar before serving.


01.  Butter is a natural product and adds a beautiful flavour to any baking product. It also acts as a flavour carrier and brings out flavours in any dish.

Using milk in baking will result in a rich and smooth taste experience.

02. Butter adds a special flavor to any baking product. It also makes a cake more supple and juicy. This is because the ingredients react chemically as well – which is why butter in cakes is different from melted butter in a frying pan. The temperature in a baking product is not as high as the surrounding oven temperature. In cakes, the temperature is usually around 100 °C. So don’t worry – the butter will not burn.

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