Safra Traditional Libyan Semolina And Date Cake Wsyrup Recipes

Steps:

• Put the oil and dates in a heavy skillet and cook over low heat, stirring continuously, for about 20 minutes, or until a thick paste has formed.
• Remove skillet from the heat and stir in the cinnamon and cloves. Cool the paste. Mix cake ingredients except the almonds or cloves together into a thick batter.
• Put half of the batter into a cake tin 12 x 12 in., or 12 x 16 inches Put in the date filling, pressing it into the corners of the tin so that it covers the batter. Pour in the balance of the batter and smooth out the surface.
• Lightly score the top of the cake in 2- inches diamond shapes or square pieces. Put 1 blanched almond in the center of each diamond or press 1 whole clove into each piece, with the stem down. (clove is prettier but yor not going to eat it!).
• Put the cake tin into the center of the oven so that it bakes evenly, and bake in a 350 degree F. oven for 45 minutes.
• Put all syrup ingredients into a pan and simmer over low heat for 10 minutes, stirring frequently. When the cake is removed from the oven, pour the hot syrup over the top and allow it to be absorbed.
• Let the cake stand at room temperature for at least 6 hours before eating.

Steps:

• For the Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
• In a saucepan, bring the water, dates, butter and baking soda to a boil. Reduce the heat and simmer, stirring frequently, for about 3 minutes. Transfer to a bowl and let cool slightly. Cover and refrigerate until lukewarm, about 30 minutes.
• In a bowl, combine the flour, couscous and baking powder. Set aside.
• In another bowl, beat the eggs with the sugar using an electric mixer until the mixture turns pale, triples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the dry ingredients then the date mixture.
• Pour into the springform pan and bake until a toothpick inserted in the centre comes out clean, about 65 minutes.
• Let cool. Run the blade of a thin knife around the inside of the pan. Unmould and let cool on a rack.
• For the Icing: In a bowl, beat the sugar and milk until smooth. Drizzle over the cooled cake.

Steps:

• Combine dates and water in medium saucepan.
• Bring to a boil over high heat.
• Remove from heat and let dates cool in liquid; do not drain.
• Preheat oven to 350F.
• Butter and flour 13 X 9 inch pyrex baking dish.
• Sift flour, cocoa, baking soda and salt into a large bowl.
• Combine chocolate chips and walnuts in medium bowl and set aside.
• Cream butter with sugar in another large bowl, about 8 minutes.
• Add eggs, one at a time, blending well after each addition.
• Stir in vanilla.
• Beat in ¼ of undrained dates.
• Beat in ¼ of flour mixture.
• Continue adding date and flour mixtures alternately to batter, beating well after each addition, ending with flour.
• Pour into pan.
• Sprinkle chocolate chip/nut mixture evenly over top.
• Bake about 45-50 minutes.
• Let cool in pan.
• Sprinkle with icing sugar if desired.
• This will stay moist for days if wrapped in foil.

Steps:

• In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
• Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
• Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
• Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
• Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.