I love dates and I never tire of them; here in Beirut one finds in all the pastry shops (especially now during Ramadan) dates stuffed with all sorts of goodies and beautifully packaged for gift-giving. This cake is a great way to use leftover dates; you simply chop them up and cook them in a little bit of water (or orange juice) and purée them; then you incorporate the purée into the cake batter.
- 1 1/2 cups of dates ( 250 g.), already pitted
- 1/3 cup of water
- 2 tbsp of brown sugar
- 2 tbsp of unsalted butter
- 1 tsp of rose water
- 1 cup of chopped walnuts
- 1/2 cup of oil
- 2 large eggs
- 3/4 cup of sugar (brown or regular)
- 1 tsp of vanilla
- 1/2 tsp of cardamom (optional) or cinnamon
- 2 1/4 cups of all-purpose flour
- 1 tsp of baking soda
- 1 1/2 tsp of baking powder
- pinch of salt
- 1 cup of sweetened condensed milk
- 1 tbsp of date molasses or grape molasses or dark honey
- Purée the dates: chop them and pit them and place them in a saucepan with water, butter and sugar; simmer gently, stirring from time to time, until the dates soften and the mixture is thick and smooth; you can then purée them with the help of an immersion blender or in the food processor. At this point, add the rose water if you like.
- Prepare the dry ingredients: mix in a bowl the flour, salt, baking soda, baking powder, cardamom or cinnamon (or both). In another bowl, beat the eggs with the sugar till thickened; add the oil in a thin stream then the vanilla. Add the dry mixture slowly till incorporated then the date mixture then add the walnuts.
- Transfer the cake to a loaf pan(previously greased and floured); bake in a medium oven (350F) till a toothpick inserted comes out clean, about 40 minutes. Cool on a wire rack.
- Make the sauce by mixing the condensed milk with the date syrup or molasses. Serve in a saucer with the cake if desired.
19 Comments • Comments Feed