Eid Cake

صابر يافعCuisinier

Ingrédients

• 2 1/2 cups flour
  2.5 cup
• 230 grams soft butter
  230 gram
• 2 eggs
  2 piece
• 6 tablespoons powdered milk
  6 tablespoon
• 2 tablespoons fine sugar
  2 tablespoon
• 2 teaspoons baking powder
  2 teaspoon
• 2 teaspoons cake spices
  2 teaspoon
• 1 cup pitted dates
  1 cup
• 1 1/2 cups ground pistachios
  1.5 cup

Mesures

1. 1

   In a bowl, mix the butter, milk, sugar, and eggs well on medium speed for two minutes.

   Matériel requis:

   Bol de mélange

   2 minutes
2. 2

   In another bowl, mix the flour, baking powder, and cake spices, then add it to the butter mixture and stir with a spatula until the mixture is homogeneous without over-kneading.

   Matériel requis:

   Bol de mélange

   Spatule

   2 minutes
3. 3

   Cover the dough with a plastic bag and let it rest for 1/2 hour.

   30 minutes
4. 4

   Shape pieces of dough the size of a walnut, stuff with dates and pistachios, and shape as desired, then place the cakes on a baking sheet lined with parchment paper and bake in the oven at 170 degrees.

   Matériel requis:

   Plaque de cuisson

   Four

   10 minutes
5. 5

   Remove the baking sheet from the oven, let the Eid cakes cool, and serve.

   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