Ingredients with Measurements:
- 1 cup of flour
- 1/2 cup of sugar
- 1/2 cup of jameed (dried yogurt)
- 1/2 cup of chopped dates
- 1/2 cup of vegetable oil
- 1/2 cup of warm water
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of cinnamon
Special equipment needed:
- Mixing bowl
- Electric mixer
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease a 9-inch cake pan and line it with parchment paper.
3. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, mix the jameed with warm water until it dissolves.
5. Add the vegetable oil to the jameed mixture and mix well.
6. Add the chopped dates to the jameed mixture and mix well.
7. Add the wet ingredients to the dry ingredients and mix until well combined.
8. Pour the batter into the prepared cake pan.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 33g
Protein: 3g
Fiber: 1g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with coconut oil or melted butter.
- Chopped dates can be substituted with raisins or dried figs.
Variations:
- Add chopped nuts such as walnuts or almonds to the batter.
- Add a teaspoon of vanilla extract to the batter.
- Top the cake with a cream cheese frosting.
Tips and tricks:
- Make sure to mix the jameed with warm water until it dissolves completely.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be stored in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and chopped nuts.
Garnishes:
- Chopped nuts such as walnuts or almonds.
- Fresh berries such as strawberries or raspberries.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of vegetable oil to the batter.
- If the cake is too moist, reduce the amount of water in the jameed mixture.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Jameed is a traditional ingredient in Jordanian cuisine. It is made by drying yogurt and then pounding it into small pieces.
Flavor profiles:
- The cake has a sweet and nutty flavor with a hint of cinnamon.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Jordanian
Taste: Sweet, Nutty, Caramelized, Spiced, Earthy