Safra - Libyan Semolina and Date Cake no dairy or eggs

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Safra - Libyan Semolina and Date Cake 

 

Date Filling:

3 tbsps. oil

1 1/2 lb. pitted dates, chopped

1 tsp. ground cinnamon

1/8 tsp. ground cloves

 

Cake:

2 lbs. semolina (cream of wheat), 4 cups

1 lb. sugar, 2 cups

2 tsps. baking powder

1 cup corn oil

3/4 cup water

blanched almonds or whole cloves, for garnish

 

Syrup:

1 cup sugar

1/2 cup water

1 cup honey

juice of 1 lemon, 2 to 3 tablespoons

 

Put the oil and dates in a heavy skillet and cook over low heat, stirring

continuously, for about 20 minutes, or until a thick paste has formed.

Remove skillet from the heat and stir in the cinnamon and cloves. Cool the

paste. Mix cake ingredients except the almonds or cloves together into a thick

batter. Put half of the batter into a cake tin 12 x 12 inch or 12 x 16 inch. Put

in the date filling, pressing it into the corners of the tin so that it covers

the batter. Pour in the balance of the batter and smooth out the surface. Score

the top of the cake, not too deeply, in 2 inches diamond shapes or square

pieces. Put 1 blanched almond in the center of each diamond or press 1 whole

clove into each piece, with the stem down. Put the cake tin into the center of

the oven so that it bakes evenly, and bake in a 350 degree F. oven for 45

minutes. Put all syrup ingredients into a pan and simmer over low heat for 10

minutes, stirring frequently. When the cake is removed from the oven, pour the

hot syrup over the top and allow it to be absorbed. Let the cake stand at room

temperature for 1/2 day before

eating. Serves 8