Iraqi Date And Nut Cake Gilacgi Recipes
DATE NUT LOAF CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
- Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
- To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
Nutrition Facts : Calories 386 calories, Carbohydrate 48.4 g, Cholesterol 55.1 mg, Fat 20.9 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.6 g, Sodium 198.3 mg, Sugar 33.7 g
IRAQI DATE AND NUT CAKE GILACGI
Bottom and top crust is made from either semolina, farina or cream of wheat cereal and filled in the middle with dates, walnuts, honey, lemon, cinnamon and chopped dates.
Provided by Olha7397
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine dates and water in a small saucepan. Bring water to a boil; simmer 5 minutes, stirring constantly. Stir in honey, lemon juice, cinnamon and nuts. Remove from heat.
- Preheat oven to 400°F Butter a round 8 1/2 inch cake pan; sprinkle with breadcrumbs.
- In a large bowl, combine semolina, farina or Cream of Wheat; flour; baking powder and sugar. Sprinkle vanilla over mixture. Stir in butter. Spoon half of the mixture into buttered cake pan; press over bottom and up side of pan. Spoon date mixture evenly over top. Sprinkle remaining flour mixture over date mixture.
- Bake in center of oven 35 to 40 minutes or until golden brown. Cool, then slice. Makes 6 to 8 servings.
- Best of International Cooking.
Nutrition Facts : Calories 654.2, Fat 27.7, SaturatedFat 11.9, Cholesterol 45.8, Sodium 193.9, Carbohydrate 96.1, Fiber 6.8, Sugar 42.9, Protein 10.8
DATE & NUT CAKE (GILACGI)
Posted for the Zaar World Tour 2006-Iraq. From the "Best of International Cooking" cookbook. I haven't had a chance to try this yet, but it sounds delicious!
Provided by Bayhill
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine dates and water in a small saucepan. Bring water to a boil; simmer 5 minutes, stirring constantly. Stir in honey, lemon juice, cinnamon, and nuts. Remove from heat.
- Preheat oven to 400ºF. Butter a round 8-1/2" cake pan; sprinkle with breadcrumbs.
- In a large bowl, combine semolina (or farina, or Cream of Wheat), flour, baking powder and sugar. Sprinkle vanilla over the mixture. Stir in butter.
- Spoon half of the mixture into the buttered cake pan; press over bottom and up side of pan. Spoon date mixture evenly over the top. Sprinkle the remaining flour mixture over the date mixture.
- Bake in center of the oven for 35 to 40 minutes, or until golden brown. Cool, then slice.
Nutrition Facts : Calories 654.2, Fat 27.7, SaturatedFat 11.9, Cholesterol 45.8, Sodium 193.9, Carbohydrate 96.1, Fiber 6.8, Sugar 42.9, Protein 10.8
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