Date Cake with Tahini Sauce
Ingredients
Cake
- 2 cups flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 cup boiling water
- 1 cup chopped dates
- 1 teaspoon baking soda
- 1/2 cup cream
- 1/4 cup corn oil
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Tahini sauce
- 1 package (400g) sweetened condensed milk
- 1/4 cup tahini
- 2 tablespoons cream
- 1/4 teaspoon saffron threads
For serving
- whole walnuts
- finely ground pistachios
Preparation
Set the middle rack in the oven and preheat to 180°C.
Prepare a tube pan by greasing with butter and dusting with flour, then set aside.
On a piece of paper, sift the flour, salt, baking powder, cinnamon, and cardamom, then set aside.
In a bowl, place boiling water, add the dates and baking soda, stir to mix, and let sit for a few minutes until the dates soften.
To the date mixture, add the cream, oil, sugar, eggs, and vanilla, and mix with a hand whisk until well combined.
Add the flour mixture and stir until combined.
Pour the batter into the prepared pan.
Bake for 30 to 35 minutes until the cake is done.
Remove the cake from the pan and place it on a serving plate.
For the tahini sauce, in a saucepan, combine the condensed milk, tahini, cream, and saffron, heat on medium heat while stirring continuously until it starts to boil, then spread it immediately over the cake before it sets.
