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    You are in: Home / Recipes / Date Cake (Djamilah) Recipe
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    Date Cake (Djamilah)

    Date Cake (Djamilah). Photo by Chilicat

    1/1 Photo of Date Cake (Djamilah)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    35 mins

    40 mins

    Bayhill's Note:

    Posted for the Zaar World Tour 2006-Algeria. From the "Best of International Cooking" cookbook. I have not had the opportunity to try this recipe yet. UPDATE--I am posting this suggestion from a reviewer for making the preparation much easier: pulse the almonds and sugar in a food processor, then pulse in the cornstarch and whole pitted dates. The dates chop up perfectly and the ground almonds/sugar/corn starch keeps the date pieces from sticking to each other.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    • 1 cup blanched almond
    • 1 cup granulated sugar
    • 4 eggs, separated
    • 1/2 teaspoon vanilla
    • 3 tablespoons cornstarch
    • 1 1/2 cups finely chopped dates (7 oz)
    • 3 tablespoons butter, melted
    • 1 tablespoon orange juice or 1 tablespoon orange-flavored liqueur

    Directions:

    1. 1
      Butter a round 10-inch cake pan; line with waxed paper. Butter waxed paper; set pan aside. Preheat oven to 400ºF.
    2. 2
      In a blender, process almonds with 3/4 cup sugar until finely ground.
    3. 3
      In a large bowl, beat egg yolks with remaining 1/4 cup sugar and vanilla. Stir in almond mixture, cornstarch, dates, butter and orange juice or liqueur.
    4. 4
      In a medium bowl, beat egg whites until stiff; fold into date mixture. Pour batter into prepared pan. Bake in center of oven 30 to 40 minutes or until center springs back when lightly pressed with your fingers. Invert onto a rack; remove from pan. Cool on rack.

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    Ratings & Reviews:

    • on March 01, 2010

      55

      This was good with tea. It's more like a light bar not a cake. I replaced the cornstarch with tapioca starch as it works the same way and we are corn free. I used Al Noor Tunisian dates, salted butter and orange juice being alcohol free I also used a non alcohol vanilla. By mistake I added a bit over the amount of granulated sugar which I should have probably cut down anyway. I would make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2007

      55

      Okay, this isn't necessarily a high-rising, pretty cake... but what it lacks in appearance it more than makes up for in taste. I wasn't sure it would turn out okay - especially with no flour and no leavening - but the end product came out moist with a nice light texture. DH absolutely loved this cake and ate several pieces, which was very unusual for him. One suggestion to make the prep REALLY easy: pulse the almonds and sugar in a food processor, then pulse in the cornstarch and whole pitted dates. The dates chop up perfectly and the ground almonds/sugar/corn starch keeps the date pieces from sticking to each other. This one's a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Date Cake (Djamilah)

    Serving Size: 1 (849 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3073.0
     
    Calories from Fat 1160
    37%
    Total Fat 128.9 g
    198%
    Saturated Fat 33.8 g
    169%
    Cholesterol 937.5 mg
    312%
    Sodium 573.8 mg
    23%
    Total Carbohydrate 454.4 g
    151%
    Dietary Fiber 36.6 g
    146%
    Sugars 379.2 g
    1516%
    Protein 64.0 g
    128%

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