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TastingTable Sweepstakes

Date & Walnut Cake

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  15 servings
Like many Greek and Middle Eastern sweets, this date-walnut cake is infused with a honey syrup. Semolina flour makes it moist and dense.
RECIPE INGREDIENTS
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 juice
1/3 cup  honey
1 tablespoon  lemon juice
1/4 teaspoon  ground cinnamon
DIRECTIONS
To make cake: Preheat oven to 325°F. Coat an 8-by-12-inch or 7-by-11-inch baking pan with cooking spray.


Stir together sugar and yogurt in a mixing bowl. Add 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 honey syrup and finish cake: While the cake is baking, combine 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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   15 servings
Calories: 198
Sodium: 91mg
Fiber: 2g
Carbohydrates, Total: 42g
Protein: 4g
% Cal. from Fat: 14%
Fat. Total: 3g
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