Date & Nut Cake (Gilacgi) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From the Best of International Cooking cookbook. I haven't had a chance to try this yet, but it sounds delicious. Ingredients:
1 1/2 cups chopped dates |
6 tablespoons water |
2 tablespoons honey |
1 tablespoon lemon juice |
1/2 teaspoon ground cinnamon |
3/4 cup chopped walnuts |
1 tablespoon dry breadcrumbs |
1 1/4 cups semolina (can use farina or regular cream of wheat) |
1 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 cup granulated sugar |
1/2 teaspoon vanilla |
1/2 cup butter, plus |
1 tablespoon butter, melted |
Directions:
1. Combine dates and water in a small saucepan. Bring water to a boil; simmer 5 minutes, stirring constantly. Stir in honey, lemon juice, cinnamon, and nuts. Remove from heat.
2. Preheat oven to 400ºF. Butter a round 8-1/2 cake pan; sprinkle with breadcrumbs.
3. In a large bowl, combine semolina (or farina, or Cream of Wheat), flour, baking powder and sugar. Sprinkle vanilla over the mixture. Stir in butter.
4. Spoon half of the mixture into the buttered cake pan; press over bottom and up side of pan. Spoon date mixture evenly over the top. Sprinkle the remaining flour mixture over the date mixture.
5. Bake in center of the oven for 35 to 40 minutes, or until golden brown. Cool, then slice.
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