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Persian Date Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.4529
Energy (kCal)5464.05
Carbohydrates (g)487.7041
Total fats (g)390.7305
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast walnuts in skillet over medium heat for 5 minutes. Set aside to cool. | 2. Place a few walnut pieces inside each date. Arrange dates, packed next to each other in a flat 9-inch serving dish. | 3. In large deep skillet, saute flour in butter over high heat, stirring constantly for about 15 to 20 minutes, toasting until it is golden caramel color. | 4. Spread hot dough over dates. Pack and smooth it with back of a spoon. | 5. Combine cinnamon, sugar, cardamom and sprinkle evenly over cake. Sprinkle with 1 cup ground pistachios or shredded coconut all over. Cool. | 6. Cut into small square pieces. Arrange on serving platter or on plate in which it was made. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    date 3 cups pitted 1243.62 330.8823 10.8045 1.7199
    walnut 1 cup chopped 1927.12 0.0 0.0 218.0
    butter 1 cup unsalted 1368.0 62.856 42.744 115.2
    purpose flour 1 1/2 cups sifted - - - -
    sugar 1/2 cup powdered 233.4 59.861999999999995 0.0 0.0
    cinnamon 1 teaspoon ground - - - -
    cardamom 1/2 teaspoon ground 3.11 0.6847 0.1076 0.067
    pistachio 1 cup ground unsalted shredded 688.8 33.4191 24.7968 55.7436

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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