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Persian Date Cake
Source: Lior's Kitchen Talk
3 cups pitted dates
1 cup coarsely chopped walnuts
Dough
1 cup unsalted butter
1 1/2 cups sifted all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 cup ground unsalted pistachios or shredded coconut
Toast walnuts in skillet over medium heat for 5 minutes. Set aside to cool.
Place a few walnut pieces inside each date. Arrange dates, packed next to each other in a flat 9-inch serving dish.
In large deep skillet, sauté flour in butter over high heat, stirring constantly for about 15 to 20 minutes, toasting until it is golden caramel color.
Spread hot dough over dates. Pack and smooth it with back of a spoon.
Combine cinnamon, sugar, cardamom and sprinkle evenly over cake. Sprinkle with 1 cup ground pistachios or shredded coconut all over. Cool.
Cut into small square pieces. Arrange on serving platter or on plate in which it was made.
