Date sandwich cake
December 13, 2013 • Category: Dessert
This is one of those homestyle no-bake desserts put together with leftover dates and cookies and kept in the freezer or fridge for days; perfect for a quick sweet nibble or a treat to offer an unexpected guest.
Middle-Eastern stores sell a packaged date paste making the job even easier.
This version is inspired by Anaheed’s Helwayate Anaheed al-shaheeya.
IINGREDIENTS: 8 servings
- 1/2 pound plain cookies (Marie or LU butter)
- 1/2 pound pitted dates or date paste
- 1 cup orange juice or water (if using cut-up dates)
- 1/4 cup sugar (optional)
- 1/2 cup butter
- 1 egg
- 3/4 cup grated sweetened coconut
1. Chop-up the cookies coarsely and set aside in a bowl.
2. Place the cut-up dates, orange juice (or water) in a saucepan till the mixture starts bubbling up; stir, reducing the heat until it thickens. Add the butter, sugar if using, and stir till the butter melts. Cool a bit then add the egg and combine well. Transfer the date mixture to a large bowl and mix with the cut-up cookies. Finally transfer to a loaf pan lined with baking paper and set it to cool in the fridge or freezer.
3. When ready to serve, unmold and coat the date loaf with grated coconut. Serve cold. It can be kept in the freezer or fridge for several days.
NOTE: If using the date paste, start this by placing the butter and sugar in the saucepan; cool the butter mixture (or the egg will cook in it) then add the egg and the date paste and combine the mixture till smooth.
Comments
12 Comments • Comments Feed
Ivy says:
What a lovely idea Joumana. I make it with chocolate and orange but have some leftover dates. I am tempted to try it 🙂
On December 13, 2013 at 12:44 pm
Rosa says:
A delightful dessert! This is an interesting recipe.
Cheers,
Rosa
On December 13, 2013 at 1:13 pm
serena says:
I love this kind of dessert .. maximum output with minimum effort!
On December 13, 2013 at 3:40 pm
Belinda @zomppa says:
Think this is gonna be present for Christmas!
On December 13, 2013 at 4:27 pm
Hisham Assaad says:
Can we omit or replace the butter for those with cow milk products issues?
Can I use coconut butter? Homemade coconut butter?
On December 14, 2013 at 9:50 am
Joumana says:
@Hisham Assaad: I have made this recipe many times, using only the date paste; so, yes, you can omit the butter or use a different type of butter; I’d try it with a small amount first 🙂
@Jenny: Thank you for the praise and appreciation Jenny! (love Fort Worth btw!)
On December 14, 2013 at 12:08 pm
Jenny says:
As a Fort Worth girl who first started eating Lebanese food at 2 I just wanted to say thank you so much for all your work here.
My first job was at a Lebanese restaurant there and Mama and Papa both fed me up and taught me so many things. Your blog is, for me, the most accessible and complete reference for a cuisine I love so much.
Thank you and I hope you have a peaceful and joyful season. I am so happy you are here.
On December 15, 2013 at 3:04 pm
Nuts about food says:
I love that all cultures have some kind of no-bake traditions. Salame al cioccolato (chocolate salami) and tiramisu (obvious!) are the most popular in Italy.
On December 16, 2013 at 5:10 am
Jamie says:
Good golly a dessert made with Petit Beurres??? Love! And love the flavors! And so pretty, too. What a fabulous treat!
On December 18, 2013 at 2:53 am
Oui, Chef says:
Ingenious, and so pretty too!
On December 18, 2013 at 3:54 pm
Hana says:
Hi ! Looks delicious and I would love to try this with some powdered cardamom mixed in, but is the raw egg really necessary? I’m always a bit nervous about serving my kids raw eggs……
On January 14, 2014 at 2:33 pm
Joumana says:
@Hana: The raw egg is not necessary; here is another post in which I made this without using eggs. https://www.tasteofbeirut.com/2010/07/date-losanges/
On January 14, 2014 at 11:16 pm