Date Cake with Milk Sauce

Noora Al-GhamdiCuisinier

Ingrédients

• 1 1/2 cups dates, pitted
  1.5 cup
• 1/3 cup water
  0.3 cup
• 2 tablespoons brown sugar
  2 tablespoon
• 2 tablespoons butter
  2 tablespoon
• 1 teaspoon rose water
  1 teaspoon
• 1 cup walnuts, chopped
  1 cup
• 1/2 cup oil
  0.5 cup
• 2 eggs
  2 piece
• 3/4 cup sugar
  0.8 cup
• 1 teaspoon vanilla
  1 teaspoon
• 1/2 teaspoon cardamom or cinnamon
  0.5 teaspoon
• 2 1/4 cups flour
  2.3 cup
• 1 teaspoon baking soda
  1 teaspoon
• 1 1/2 teaspoons baking powder
  1.5 teaspoon
• A pinch of salt
  0
• 1 cup sweetened condensed milk
  1 cup
• 1 tablespoon date syrup, or grape molasses or black honey
  1 tablespoon

Mesures

1. 1

   Mashing the dates: Cut the dates, remove the pit, and place them in a pan with water, butter, and sugar over low heat. Stir the mixture occasionally until the dates become soft and the mixture thickens and becomes homogeneous. Then mash the mixture using an electric blender or a hand blender. At this stage, add rose water if desired.

   Matériel requis:

   Poêle à frire

   Blender

   30 minutes
2. 2

   In a bowl, mix the flour, salt, baking soda, baking powder, cardamom or cinnamon, or both. In another bowl, whisk the eggs with sugar until thickened. Add the oil and then the vanilla. Gradually add the dry mixture until combined, then add the date and walnut mixture.

   Matériel requis:

   Bol de mélange

   10 minutes
3. 3

   Pour the cake mixture into a baking pan (greased and floured); bake in a medium oven (180 degrees Celsius) for 40 minutes, and insert a toothpick to ensure it is dry and cooked through. Set aside to cool.

   Matériel requis:

   Four

   40 minutes
4. 4

   Prepare the sauce by mixing the condensed milk with date syrup or molasses. Serve the sauce in a small dish alongside the cake, if desired.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques