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

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    2 Total Reviews

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    • on March 01, 2010

      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.

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    • on June 08, 2007

      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!

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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
    Total Fat 128.9 g
    Saturated Fat 33.8 g
    Cholesterol 937.5 mg
    Sodium 573.8 mg
    Total Carbohydrate 454.4 g
    Dietary Fiber 36.6 g
    Sugars 379.2 g
    Protein 64.0 g

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