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Date Cake With Pistachio Lebneh

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  Unsalted butter 1 Cup (16 tbs) (2 Sticks, Plus More For The Pan)
  Unsalted butter 1 Tablespoon (More Required For The Pan)
  Vanilla bean 1⁄2 , split lengthwise, seeds scraped
  Confectioners sugar 1 1⁄3 Cup (21.33 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Pitted deglet noor dates 9 Ounce, cut into 1/2 inch pieces
  Egg whites 5 Large (At Room Temperature)
  Granulated sugar 3 Tablespoon
  Labneh/Greek-style strained yogurt 3⁄4 Cup (12 tbs)
  Unsalted roasted pistachios 1⁄2 Cup (8 tbs), coarsely chopped

1. Preheat the oven to 350° Butter a 10-inch round cake pan, line the bottom with a round of parchment paper and butter the parchment paper.
2. In a small saucepan, melt the 2 sticks of butter with the vanilla bean and seeds. Cook over moderate heat until the milk solids begin to brown and the butter has a nutty aroma, about 8 minutes. Pour into a heatproof bowl. Remove the vanilla bean and save it for another use.
3. In a medium bowl, whisk the confectioners' sugar with the flour, and then fold in the date pieces. In the large bowl of an electric standing mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the granulated sugar and beat at high speed until the whites form a stiff and glossy meringue. Using a rubber spatula, gently fold the dry ingredients into the egg whites, working quickly to keep the whites from deflating. Drizzle one-third of the vanilla-brown butter mixture against the inside of the mixing bowl and fold it into the egg whites until well combined. Fold in the remaining vanilla-brown butter mixture in 2 additions. Scrape the cake batter into the cake pan and gently smooth the surface with the rubber spatula. Bake the date cake for about 50 minutes, or until the cake is golden on top and feels firm to the touch. (The cake will rise, then fall when it's done.) Transfer the cake pan to a wire rack and let cool for 30 minutes. Run the tip of a sharp-bladed knife or offset spatula around the edge of the pan to loosen the cake, and then invert it onto a large serving plate.
4. In a small bowl, stir together the lebneh and the chopped roasted pistachios. Slice the date cake into 8 wedges, transfer to dessert plates and garnish each slice with a dollop of the pistachio lebneh.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4223 Calories from Fat 2260

% Daily Value*

Total Fat 256 g393.4%

Saturated Fat 149.4 g747%

Trans Fat 0 g

Cholesterol 643 mg214.3%

Sodium 654 mg27.2%

Total Carbohydrates 456 g152.1%

Dietary Fiber 28.9 g115.5%

Sugars 373.4 g

Protein 47 g94.9%

Vitamin A 150.1% Vitamin C 1.7%

Calcium 52.6% Iron 38.8%

*Based on a 2000 Calorie diet

Date Cake With Pistachio Lebneh Recipe