Date & Nut Cake (Gilacgi)

READY IN: 1hr 10mins
Recipe by Bayhill

Posted for the Zaar World Tour 2006-Iraq. From the "Best of International Cooking" cookbook. I haven't had a chance to try this yet, but it sounds delicious!

Top Review by katew

This was very easy to do and I love the texture you get using semolina or polenta in baking. I used dried fruit medley as I was out of dates and the result was really great. Possibly this cake/dessert is best eaten warm - I had mine with whipped cream - as it may tend to dry out a little but I will never know as this cake will have vanished way before 24 hours is up as my family has greatly enjoyed it - thanks so much,Bayhill

Ingredients Nutrition

Directions

  1. Combine dates and water in a small saucepan. Bring water to a boil; simmer 5 minutes, stirring constantly. Stir in honey, lemon juice, cinnamon, and nuts. Remove from heat.
  2. Preheat oven to 400ºF. Butter a round 8-1/2" cake pan; sprinkle with breadcrumbs.
  3. In a large bowl, combine semolina (or farina, or Cream of Wheat), flour, baking powder and sugar. Sprinkle vanilla over the mixture. Stir in butter.
  4. Spoon half of the mixture into the buttered cake pan; press over bottom and up side of pan. Spoon date mixture evenly over the top. Sprinkle the remaining flour mixture over the date mixture.
  5. Bake in center of the oven for 35 to 40 minutes, or until golden brown. Cool, then slice.

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