Date Cake

Dates

This date cake is dark brown with a delicate texture. 

Date Cake

Ingredients:

•     2 lb chopped, pitted dates
•     1cup boiling water
•     1 cup butter
•     2lb granulated sugar
•     12 larges eggs
•     2 tablespoons pure vanilla extract
•    1/2 lb all-purpose flour
•     1 tablespoon baking powder
•     1/2 teaspoon salt
•    1/4 lb roasted rava
•     150 gram chopped cashew nuts
•    1 tbsp cinnamon, cardamom, nutmeg, roasted and coarsely powdered

Directions:

1. Preheat oven to 350°F (175 degrees C). Line the bottom of a two 9 x 13- inch pan with parchment paper and grease butter or spray with nonstick cooking spray.
2. On medium - low heat, roast the rava with some butter until golden color and fragrant.
3. In a medium bowl, Sift together flour and baking powder. 
4. Cut the cashew nuts into small pieces and set aside.
5. Cut pitted dates into small pieces. 
6. Add dates into a medium, heat-resistant bowl and pour boiling water over the dates. Set bowl aside to soak and cool for one hour.
7. Fry the semolina/rava in 1 tablespoon of butter, getting golden brown and let it cool.
8. Separate the eggs, whites and yolks, in separate bowls.
9. In a stand mixture or hand mixture, beat the egg whites with a whisk attachment until they are formy and stiff. Transfer the beaten egg whites to a seperate bowl.
10. In an electric mixture, change the paddle attachment on the stand mixture, beat the butter and sugar together on medium- high speed until the butter mixture is pale and fluffy, about 3-5 minutes.
11. In low speed, gradually add the flour mixture, egg whites, egg yolks and dates alternately to the butter mixture and mix until they are just combined.
12. Beat together, scraping down the sides.
13. Using a rubber spatula or wooden spoon, scrape the butter mixture down the sides and bottom of the bowl.
14. Fold in cashew nuts.
15. Beat in vanilla extract and mix until flully incorporated.
16. Add cinnamon, cardamom and nutmeg powder.
17. Pour the cake mixture into the buttered baking pan and spread evenly over the top.
18. Bake at 350°F (175 degrees C) for about 35-40 minutes or until a toothpick comes out clean.
19. Remove the cake pans from the oven and place them on a wire rack, then let them cool for 15 - 30 minutes.