| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Cakes, Jewish, Libyan |
8 |
servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 1 1/2 |
lb |
Pitted dates; chopped |
| 1 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground cloves |
| 2 |
lb |
Semolina (cream of wheat); (4 cups) |
| 1 |
lb |
Sugar; (2 cups) |
| 2 |
ts |
Baking powder |
| 1 |
c |
Corn oil |
| 3/4 |
c |
Water |
|
|
Blanched almonds or whole cloves; for garnish |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
c |
Honey |
|
|
Juice of 1 lemon; 2 to 3 tablespoon |
INSTRUCTIONS
DATE FILLING
CAKE
SYRUP
Put the oil and dates in a heavy skillet and cook over low heat, stirring
continuously, for about 20 minutes, or until a thick paste has formed.
Remove skillet from the heat and stir in the cinnamon and cloves. Cool the
paste. Mix cake ingredients except the almonds or cloves together into a
thick batter. Put half of the batter into a cake tin 12 x 12 in., or 12 x
16 in. Put in the date filling, pressing it into the corners of the tin so
that it covers the batter. Pour in the balance of the batter and smooth out
the surface. Score the top of the cake, not too deeply, in 2- in. diamond
shapes or square pieces. Put 1 blanched almond in the center of each
diamond or press 1 whole clove into each piece, with the stem down. Put the
cake tin into the center of the oven so that it bakes evenly, and bake in a
350 degree F. oven for 45 minutes. Put all syrup ingredients into a pan and
simmer over low heat for 10 minutes, stirring frequently. When the cake is
removed from the oven, pour the hot syrup over the top and allow it to be
absorbed. Let the cake stand at room temperature for 1/2 day before eating.
Recipe by: Copeland Marks -- Sephardic Cooking
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb
04, 1999, converted by MM_Buster v2.0l.
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