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ZIA DELIA’S DATE-NUT CAKE




Source of Recipe


Arthur Schwartz, Thefoodmaven.com


List of Ingredients




4 large eggs
1 teaspoon vanilla extract
1 1/2 cups sugar
1/4 cup all-purpose flour
12 ounces dried dates, pitted and cut into 1/2-inch pieces (2 cups), or 2 cups
mixed diced dates and similarly diced dried figs
2 1/2 cups (12 ounces) walnuts, crushed with your hand into large pieces.

Recipe



Cut a piece of parchment paper to fit, with much excess, a 7- by 11-inch baking
pan, a size that is sometimes called a “brownie pan.” Don’t attempt to fit the
paper inside it yet.

Place a rack in the lower third of the oven. Preheat the oven to 400 degrees.

In a large mixing bowl, with a table fork, beat the eggs with the vanilla and
sugar until well blended.

Stir in the dates and walnuts until well mixed.

Sprinkle the flour over the fruit and nut mixture and blend in very well.

Place the parchment paper over the pan and pour the batter into the pan. The
weight of the batter will hold down the paper. As you spread the batter evenly
to fill the pan, the paper will give way and fit to the pan. Don’t worry if the
corners are a little irregular.

Bake for about 45 minutes, until the top is nicely browned and the cake feels
solid to the touch.

Cool in the pan for at least 20 minutes before unmolding. Pull off the parchment
paper while the cake is still warm. Finish cooling the cake with the sticky
bottom up. Serve that way, too.

Cut into small pieces, approximately 1 1/2-inch squares. Or cut into 1-inch by
2-inch bars or, truly, into any size you like.

The cake can be served warm, when it is particularly good with whipped cream or
a scoop of vanilla or, say, dolce de leche, caramel, or coffee ice cream. It is
much better, however, at room temperature. And it improves with a few days of
age, when the surface becomes crisper but the center remains very moist. But it
is so delicious it may not last that long.

Store at room temperature, in a tin or wrapped in aluminum foil, not plastic.


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