Tunisian Date Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g date (s), fresh
- 100 g nuts
- 100 g almond (s)
- 1 tablespoon honey
- 80 g suar
- 60 g butter
- 4 egg (s)
- 1 pinch vanilla, scraped out pulp
- 1 tablespoon orange juice
- 30 g cornstarch
- 200 g powdered suar
- 1 lemon (s), juice it
- 1 egg white
- Date (s) to decorate
Print Recipe
Pin Recipe Instructions
- Core and chop the dates. Finely chop the nuts and almonds. Mix the dates, nuts, almonds, honey, sugar and melted butter together well.
- Separate the eggs. Beat 4 egg yolks until foamy, add vanilla and orange juice, carefully stir in the cornstarch and date mixture. Beat the egg whites until stiff and fold into the mixture.
- Pour the dough into a buttered springform pan and bake at 220 degrees for 20 minutes. Then reduce the heat and bake the cake for another 15 minutes at 200 degrees. Let cool down.
- Glaze: Mix the icing sugar, lemon juice and egg white well and pour over the cake. Press half dates in a wreath shape into the glaze, which is still soft.
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