Iraqi Date and Nut Cake Gilacgi |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Bottom and top crust is made from either semolina, farina or cream of wheat cereal and filled in the middle with dates, walnuts, honey, lemon, cinnamon and chopped dates. Ingredients:
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 or 1 1/4 cups farina or 1 1/4 cups regular cream of wheat |
1 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1/2 cup butter, plus |
1 tablespoon butter, melted |
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 400°F Butter a round 8 1/2 inch cake pan; sprinkle with breadcrumbs.
3. In a large bowl, combine semolina, farina or Cream of Wheat; flour; baking powder and sugar. Sprinkle vanilla over mixture. Stir in butter. Spoon half of the mixture into buttered cake pan; press over bottom and up side of pan. Spoon date mixture evenly over top. Sprinkle remaining flour mixture over date mixture.
4. Bake in center of oven 35 to 40 minutes or until golden brown. Cool, then slice. Makes 6 to 8 servings.
5. Best of International Cooking.
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