Can I use ajweh instead of dates?

You can, but keep in mind ajwah is more like a paste so you won't get the same texture as if you used chopped dates.

Brown sugar has a rich, caramel-like flavor due to its molasses content. This adds depth and complexity to the cake, it also contains more moisture which can result in a moister and denser texture. While brown sugar and white sugar are similar in calorie content, brown sugar contains slightly more minerals due to the presence of molasses.

Can I make this cake nut-free?

Yes, you can make this cake without any nuts and it will still taste delicious.

Date and Walnut Cake - Palestine In A Dish

Name: Date and Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Palestinian
Ingredients: 1.5 cups pitted and chopped dates (about 14-16 dates); 1 cup boiled water; ½ teaspoon baking soda; 3 eggs medium size (room temperature); 1 teaspoon vanilla; ½ cup melted unsalted butter or oil (of your choice); ¾ brown sugar (add a full cup for extra sweetness); 2 cups all-purpose flour sifted; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon ground clove; ¼ teaspoon ground nutmeg; ¼ teaspoon sea salt; 1 cup chopped walnuts; Extra dates for decorating (optional)

Description

Date and walnut cake is a delightful dessert that combines the rich, caramel-like flavor of dates with the crunchy texture of walnuts. This cake is an easy recipe and comes together in no time.

Ingredients

Scale

1.5 cups pitted and chopped dates (about 14-16 dates)
1 cup boiled water
1/2 teaspoon baking soda
3 eggs medium size (room temperature)
1 teaspoon vanilla
1/2 cup melted unsalted butter or oil (of your choice)
3/4 brown sugar (add a full cup for extra sweetness)
2 cups all-purpose flour sifted
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 cup chopped walnuts
Extra dates for decorating (optional)

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Instructions

Preheat your oven to 350°F (175°C). Use parchment paper or grease and flour a 9-inch round baking pan.
Remove the pits from the dates and chop them into quarters.
In a small bowl, combine the chopped dates with baking soda.
Pour the boiling water over the dates and let them sit for about 20-30 minutes.
In a stand or hand mixer beat in the eggs with vanilla on high speed, until well combined.
Add brown sugar and softened butter over the egg mixture, and beat on medium speed until light and creamy.
In a separate bowl, sift together the all-purpose flour, and baking powder, then add ground cinnamon, nutmeg, clove, and salt.
Gradually add the dry ingredients to the butter-egg mixture and mix on low speed until all ingredients are well incorporated.
Give the date mixture a quick stir then add to the cake batter, and mix on low speed until incorporated.
Stir in the chopped walnuts and with a spatula scrap the edges and mix well until evenly distributed throughout the batter.
Remove the bowl from the stand and scrape the bottom of the mixing bowl to ensure the batter is well combined.
Pour the batter into the prepared round cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy your delicious date walnut cake!

Notes

Make sure to soak the dates with hot water and add baking soda. The baking soda will help break down the dates, and disperse them through the mixture so they don't sink to the bottom.
Slicing the cake exposes more surface area to air, which can cause it to dry out more quickly. If you've sliced the cake, it is best to consume it within a day or two for the best taste and texture.
After the dates are soaked in water, give it a quick stir before adding them to the cake batter.
To keep that chunky date texture, beat on low speed when adding it to the cake batter or incorporate it with a spatula.