Lebanese date cake
A moist, eggless date cake with sour cream, nutmeg, pistachios and raisins
A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/6 doneStep 1: Heat the oven to 325°F. Grease and flour a 20 cm round cake tin.
Step 2: Mix 8 oz self-raising flour and 6 oz brown sugar in a bowl.
Step 3: Add 3 ½ oz butter and rub in with your fingertips until the mixture looks like breadcrumbs.
Step 4: Fold in 6 tbsp sour cream and 1 cup milk, then stir in 6 oz dates, 2 tbsp pistachios, 2 tbsp raisins, ½ tsp ground nutmeg and 1 tsp vanilla essence and mix well.
Step 5: Pour into the tin and bake for 50 minutes, until a skewer pushed into the middle comes out clean.
50 minStep 6: Cool in the tin for 10 minutes, then turn out onto a wire rack.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 6 g
- Carbs
- 80 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lebanese date cake take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
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