Like many Greek and Middle Eastern sweets, this date-walnut cake is infused with a honey syrup. Semolina flour makes it moist and dense.
- For the Cake:
- 3/4 cup sugar
- 3/4 cup nonfat plain yogurt
- 1 1/2 cups semolina flour
- 3/4 cup chopped dates
- 1/2 cup chopped walnuts
- 2 teaspoons freshly grated orange zest
- 1 teaspoon baking soda
- For the Honey Syrup:
- 1/3 cup sugar
- 1/3 cup orange juice
- 1/3 cup honey
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
To make the cake: Preheat the oven to 325 degrees F. Coat an 8 by 12-inch or 7 by 11-inch baking pan with cooking spray.
Stir together the sugar and yogurt in a mixing bowl. Add the semolina, dates, walnuts, orange zest and baking soda; stir until well combined. Spread the batter evenly in the prepared pan. Bake until the top is golden and the cake is set in the center, 30 to 40 minutes.
To make the honey syrup and finish the cake: While the cake is baking, combine the sugar, orange juice, honey, lemon juice and cinnamon in a saucepan; bring to a simmer and cook over low heat for 4 minutes. When the cake comes out of the oven, cut it into 15 pieces. Spoon the hot syrup evenly over the top, getting some around the edges and into the cuts. Let the cake cool in the pan on a wire rack. Serve warm or at room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
198 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 91mg sodium; 42g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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