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
- 1 1⁄2 cups chopped dates
- 6 tablespoons water
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1⁄2 teaspoon ground cinnamon
- 3⁄4 cup chopped walnuts
- 1 tablespoon dry breadcrumbs
- 1 1⁄4 cups semolina (can use farina or regular Cream of Wheat)
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon vanilla
- 1⁄2 cup butter, plus
- 1 tablespoon butter, melted
Directions See How It's Made
- 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.
- Preheat oven to 400ºF. Butter a round 8-1/2" cake pan; sprinkle with breadcrumbs.
- 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.
- 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.
- Bake in center of the oven for 35 to 40 minutes, or until golden brown. Cool, then slice.