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Add a photoServings: 8
Ingredients
- 3 Tbsp. Oil
- 1Â 1/2 lb Pitted dates, minced
- 1 tsp Grnd cinnamon
- 1/8 tsp Grnd cloves
- 2 lb Semolina (cream of wheat), (4 c.)
- 1 lb Sugar, (2 c.)
- 2 tsp Baking pwdr
- 1 c. Corn oil
- 3/4 c. Water
- Â Â Blanched almonds or possibly whole cloves, for garnish
- 1 c. Sugar
- 1/2 c. Water
- 1 c. Honey
- Â Â Juice of 1 lemon, 2 to 3 Tbsp.
Directions
- Put the oil and dates in a heavy skillet and cook over low heat, stirring continuously, for about 20 min, or possibly till a thick paste has formed.
- Remove skillet from the heat and stir in the cinnamon and cloves. Cold the paste. Mix cake ingredients except the almonds or possibly cloves together into a thick batter. Put half of the batter into a cake tin 12 x 12 in., or possibly 12 x 16 in. Put in the date filling, pressing it into the corners of the tin so which 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 possibly square pcs. Put 1 blanched almond in the center of each diamond or possibly press 1 whole clove into each piece, with the stem down. Put the cake tin into the center of the oven so which it bakes proportionately, and bake in a 350 degree F. oven for 45 min. Put all syrup ingredients into a pan and simmer over low heat for 10 min, stirring frequently. When the cake is removed from the oven, pour the warm syrup over the top and allow it to be absorbed. Let the cake stand at room temperature for 1/2 day before eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 8 servings | |
| Calories 1377 | |
| Calories from Fat 297 | 22% |
| Total Fat 33.68g | 42% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.21g | |
| Cholesterol 0mg | 0% |
| Sodium 320mg | 13% |
| Potassium 836mg | 24% |
| Total Carbs 263.74g | 70% |
| Dietary Fiber 10.4g | 35% |
| Sugars 173.1g | 115% |
| Protein 16.08g | 26% |
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