In the Coachella Valley, everyone seems to have his or her own date-and-walnut cake recipe. You may use any variety of date for this rich, crustless pie, but we prefer halawys for their caramel-and-molasses flavor and pronounced sweetness.
Ingredients
- 1 tsp. butter
- 5 tbsp. flour
- 1 cup sugar
- 2 tsp. baking powder
- 1 cup pitted chopped dates, such as halawy, deglet noor, or medjool
- 1 cup shelled walnuts, chopped
- 2 eggs
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Instructions
Step 1
Preheat oven to 350°. Grease a 9" glass pie dish with butter, dust with 1 tbsp. of the flour, tapping out excess, and set aside. Combine sugar, baking powder, and 3 tbsp. of the flour in a medium bowl and set aside. Put dates and the remaining flour into another medium bowl and stir with a fork until dates are evenly coated with flour. Add walnuts, mix well, and set aside.
Step 2
Put eggs into a medium mixing bowl and beat well. Stir in date-and-walnut mixture. Add flour-sugar mixture and stir until well combined. Pour batter into prepared dish and bake until toothpick inserted in center comes out clean, 30-35 minutes. Serve warm or at room temperature, with whipped cream, if you like.
- Preheat oven to 350°. Grease a 9" glass pie dish with butter, dust with 1 tbsp. of the flour, tapping out excess, and set aside. Combine sugar, baking powder, and 3 tbsp. of the flour in a medium bowl and set aside. Put dates and the remaining flour into another medium bowl and stir with a fork until dates are evenly coated with flour. Add walnuts, mix well, and set aside.
- Put eggs into a medium mixing bowl and beat well. Stir in date-and-walnut mixture. Add flour-sugar mixture and stir until well combined. Pour batter into prepared dish and bake until toothpick inserted in center comes out clean, 30-35 minutes. Serve warm or at room temperature, with whipped cream, if you like.
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