My sweet childhood memory of the delicious smells of a special date cake my aunt Sara used to bake, is still with me.
It was in the 70's, my aunt Sara used to recycle tin cans to bake this cake in them. Up until today, I can still recall the senses of the smells in my nose, the juicy texture on my tongue and the rich and delicate taste filling my mouth.
It was this cake that provided me a sense of home, warmth and pleasure. Its uniqueness was expressed in its shape, as it was baked in a can, the cake had a cylinder shape and each slice was round.
To perpetuate this special memory, I designed the 'Tamar' baking dish, a ceramic pan that can be reused time after time. This tall pan combines both my love for baking and for working with clay. You can also trace in it my great love to nature, as I carved seed pods on the dish.
An excellent serving idea: date cake with fine Ricotta cheese, cream cheese or Brie cheese.
You may enjoy the cake beside your coffee just as well!
1 cup of boiling water
100 gr. (0.22 lb) Raisins
250 gr. (0.55 lb) Pitted dates
30-50 gr. (0.066-0.11 lb) Soft butter
1.5 spoons baking soda
2 cups flour (sifted)
2 spoons sugar
2 packs of vanilla sugar (16 gr.) = 2 spoons
Half cup of chopped walnuts
Heat the oven to 180 C (356 F)
Spread butter on the interior walls of the dish and sprinkle some flour to cover all, turn the dish upside down to let the extra flour out.
In a bowl set the dates, raisins butter and baking soda, pour over the hot water and stir. Let it sit for 15 minutes.
Mix sugar, flour and salt in a small bowl and add to the dates mixture.
Add the eggs, vanilla sugar and walnuts and mix well.
Bake for about 45 minutes and poke with a skewer to check. Let the bread/cake cool and use a knife all around to separate from the baking dish. Enjoy!