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Date and Pomegranate Cake



To Make the Purée and Silan


Cut the Medjool dates in half and check there is nothing wrong inside. Do NOT remove the pits. Cover the dates with twice the amount of water. Cook for about 10 minutes. When the pits start to darken, and the water too, cook for five minutes more. Then, remove the pits.


Close the pitted dates in a cheesecloth. Hold it above the saucepan with the golden water and press the dates to drain them so the water from the dates falls into the saucepan. Open the cloth and remove the puree.


Don’t throw out the cooking water! Heat the pan with golden cooking water and the drained water from the dates over medium heat. Cook, stirring, for about 10 to 15 minutes until it thickens. This is your silan.

To Make the Cake


Heat the oven to 170 degrees Celsius (338 degrees Fahrenheit).


In a bowl, mix the brown sugar with the eggs. Add the flour and baking soda. Pour in the oil. Add salt, cinnamon, nutmeg, vanilla, and the pomegranate juice.


Add the cooked date puree. Chop the remaining 10 dates into pieces and add to the batter.


Grease a rectangular baking pan (eight inches; 22 centimeters long by seven centimeters high) with neutral-flavored oil and flour it so that the cake does not stick to the edges.


Pour the preparation into the pan (if your oven is strong, cover the pan with aluminum foil to slow down the cooking process).


Bake in the oven for 40 minutes.


Take the cake out of the oven and let it cool before removing it from the baking pan. Drizzle some silan over the cake. This cake tastes very good with a mint green tea and vanilla ice cream.