A quick-to-make and delicious tea cake, this recipe is similar to the Sephardic dulses (sweets) popular all over the Middle East. A similar version shows up in Italy called “Tarta di Datteri.” In this version, we used a gluten-free flour from Bob’s Red Mill, which turned out perfectly.

Ingredients:

1 cup all-purpose flour

3/4 cup sugar (combination of white and brown, or white and coconut)

2 cups chopped dates

1 cup chopped walnuts

2 tsp baking powder

3 eggs

1 tsp vanilla

 

Directions:

Set oven to 350℉.

1. In a large bowl, whisk together the flour, sugar and baking powder. Add the chopped dates, and walnuts. In a separate bowl, beat the eggs with the vanilla.
2. Add the beaten eggs into the dry ingredients, and use your hands to mix until combined.
3. Spoon the batter into a greased 8×8 pan.  Cook for 25 minutes. Cool and cut into squares.