Middle Eastern · Dessert
Date-Filled Cookie Cake
A Middle Eastern semolina-and-date cake built like a giant ma'amoul, with a buttery cardamom-spiced dough sandwiching a sticky date and walnut filling, baked until lightly golden.
$1
25 minsPrep
24 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
398Calories
5.8gProtein
17.5gFat
57.6gCarbs
27gSugar
4gFiber
222mgSodium
38mgChol
9.4gSat Fat
297mgPotassium
45mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Date-Forward Amber Ale
local
Arabic Coffee (Qahwa)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Simmer the chopped dates with the water over low heat, mashing with a fork, until a thick smooth paste forms, about 6-8 minutes; stir in the chopped walnuts and set aside to cool.
2
In a bowl, beat the softened butter with the sugar until pale and creamy.
3
Sift the semolina, flour, baking powder and ground cardamom together, then fold into the butter mixture alternately with the milk to form a soft, slightly sticky dough.
4
Grease a 10cm round cake tin and press half the dough evenly into the base.
5
Spread the cooled date-walnut paste evenly over the dough layer, leaving a small border.
6
Press the remaining dough over the date layer in an even layer, sealing the edges gently with your fingers.
7
Bake at 170C for 22-25 minutes until the top is lightly golden and set.
8
Cool in the tin for 10 minutes, then turn out onto a board and slice into 2 wedges to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Date, pitted and chopped, simmered until paste
- 30g30g Water, for cooking date paste
- 35g35g Butter, softened
- 35g35g Semolina
- 35g35g All Purpose Flour
- 15g15g Sugar White
- 2g2g Baking Powder
- 1g1g Cardamom, ground
- 12g12g Whole Milk
- 8g8g Walnut, finely chopped, mixed into date paste
