Have you ever tried dates as a filling for coffee cakes?
If the answer is no, you are seriously missing out!
Adding a layer of date paste infused with spices between the layers of batter lends a unique taste and texture to the baked cake making it extra moist. Add the nutty crunch of the walnut topping ,and the result is an irresistible blend of cake meets maamoul that you just have to try!
If you are not familiar with maamoul, it is THE cookie in the Levant for Eid, Easter, Christmas and celebrations. It is usually filled with spice infused date paste or with a cinnamon scented walnuts. This cake is sort of a play on those flavors but in cake form. It is so much easier to make, it requires a fraction of the time it would take you to make maamoul , and the best part is that it hits the same flavour notes. As an added bonus, this cake is a great way to use up hard or dried up dates. Any recipe that limits food waste gets bonus points in my book 🙂
Before getting to the recipe, I just wanted to extend my sincerest thanks to each and every one of you.
My blog turned 10 this week!
looking back on all those years, I could not possibly begin to find the words to thank you for sharing this journey with me! I have cherished every comment, email and message. All the memories and stories that you have shared with me throughout those years made this blog and this journey, a true joy and light even in the hardest of times. So from the bottom of my heart… thank you 🙂
Now how about some cake to celebrate?
Maamoul cake recipe
Wet ingredients
3 eggs
3/4 cup sugar
3/4 cup milk
1/3 cup olive oil or room temperature butter
2 teaspoons vanilla
Dry ingredients
1 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
Date filling
200 g pitted chopped medjool dates
1/4 to 1/2 cup milk
25 g butter or coconut oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
Topping
1/2 cup Chopped walnut or pistachioes
Instructions:
1. Start by preparing your filling because you need it to cool down a bit before layering it between the layers of batter. Place the milk, dates, butter and cinnamon in a pot over medium low heat. Stir occasionally till the butter dissolves, the dates soften completely and the mix transforms into a paste, take off the heat and set aside to cool. The colder the filling, the easier it is to handle.
Prepare the batter:
1.Mix all your dry ingredients in a bowl.
2.In a stand mixer add the eggs and vanilla and whisk till the eggs are pale, add the sugar, milk and olive oil and whisk till homogenous.
3. Add the wet mix to the dry mix and whisk till homogenous, do not over mix.
Assemble:
1. Line your loaf pan with parchment paper or grease it with some oil/ butter and sprinkle some flour into it.
2. Add half of the cake batter into the pan
3.Roll out the filling between to sheets of baking paper or cling wrap then use the baking paper to transfer the filling to the baking pan. Start by peeling the top layer of baking paper then use the lower layer to transfer then flip the filling onto the batter in the pan.
4. Top with the remaining half of the batter
5. Sprinkle the top with chopped walnuts or pistachios
Bake:
In an oven that you preheated to 180 C , bake the cake for 40 to 50 min or until a knife inserted in the center comes out clean.
Allow to cool completely on a wire rack before cutting
