Eid Cake with Dates

Ali El-MasriCozinheiro

Ingredientes

• 6 cups of flour, sifted
  6 cup
• 1 cup of powdered milk
  1 cup
• 2 cups of ghee
  2 cup
• 1/2 cup of corn oil
  0.5 cup
• 1 egg
  1 piece
• 2 tablespoons of sugar
  2 tablespoon
• 1 cup of warm water, for kneading
  1 cup
• 1 teaspoon of ground mahleb
  1 teaspoon
• 1 tablespoon of cake spice, or cake seasoning
  1 tablespoon
• 1 teaspoon of fine anise
  1 teaspoon
• 2 teaspoons of vanilla
  2 teaspoon
• 1 teaspoon of yeast, dissolved in half a cup of warm water with two tablespoons of sugar
  1 teaspoon
• 1/2 kilogram of date paste
  0.5 kilogram
• 1 tablespoon of olive oil
  1 tablespoon
• 1 tablespoon of cake spice
  1 tablespoon
• 1 teaspoon of anise
  1 teaspoon

Passos

1. 1

   In a large bowl, combine all the dry ingredients: flour, powdered milk, sugar, mahleb, cake spice, anise, and vanilla. Mix well.

   Utensílios necessários:

   Tigela de mistura

   5 minutos
2. 2

   Add the oil and ghee, and mix the mixture well with your hands until the oil and ghee are well incorporated into all the ingredients.

   5 minutos
3. 3

   Add the egg and mix the ingredients well, then add the dissolved yeast and mix again.

   5 minutos
4. 4

   Gradually add the warm water until you achieve a dough consistency that is easy to shape, not too soft or too hard, or until it no longer sticks to your hands.

   5 minutos
5. 5

   Let the dough rise for two hours after covering it and placing it in a warm place.

   120 minutos
6. 6

   To prepare the date filling: Mix the date paste with olive oil, cake spice, and anise.

   5 minutos
7. 7

   After the dough has risen, cut it into very small balls, then stuff them with the date mixture and shape them as desired.

   5 minutos
8. 8

   Brush the top of each dough ball with beaten egg yolk mixed with vanilla and sprinkle sesame seeds on top, then bake the cakes in a tray in the oven on low heat.

   Utensílios necessários:

   Forno

   5 minutos

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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