- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Passive Time: 10 minutes (cooling time)
Ingredients:
- 1 ½ cups The Grist Mill Bake Perfect Gluten-Free Flour
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare Dates: In a small bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates, stir, and let them sit for 10 minutes to soften.
- Mix Dry Ingredients: In a medium bowl, whisk together The Grist Mill Bake Perfect Gluten-Free Flour, baking powder, cinnamon, cardamom, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the softened dates (along with any remaining liquid) and chopped nuts, if using.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve:
Serve the cake warm or at room temperature, ideally with a drizzle of tahini or a dollop of whipped cream on top. Enjoy a taste of Saudi tradition with a modern, gluten-free twist!
