Preheat oven to 350 degrees. Prepare an 8-inch pan-grease the pan with margarine and then line the bottom and up two sides with a piece of parchment paper or waxed paper cut to fit. Grease the paper.
Get out two medium mixing bowls and one small mixing bowl. Sift together the flour, salt and baking powder into a medium bowl. Cut the dates into pieces and drop them into the flour to coat the date pieces and to prevent them from sticking together in a clump. Chop the nuts and add them to the date flour mixture.
Divide the eggs and place the egg whites in the small mixing bowl and the egg yolks in the other medium mixing bowl. Beat the egg whites in the small bowl, beating until stiff. In the medium bowl beat the egg yolks and then gradually add the sugar and beat until creamy.
Fold the flour, date and nut mixture into the egg yolk sugar mixture. Add the vanilla. Fold in the beaten egg whites, mixing until evenly moistened.
Spread the mixture in the prepared pan and bake in the preheated 350 degree oven for 30 to 35 minutes. When done, remove from oven and place on a cooling rack for a few minutes to cool slightly. Then turn the cake out onto a wire rack and immediately peel off the paper. Let cool on the rack until you feel you can lift the cake without fear of it falling apart. Return the cake to the baking pan and cut into squares. Let cool in the pan and then cover and refrigerate.
Note: Do not eat right away, as tempting as that may be. Refrigerate at least over night in order for the date flavor to intensify.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 1|
|Calories from Fat: 89 (23%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 18.1mg||1 %|
|Potassium 211.8mg||6 %|
|Total Carbohydrate 73.8g||22 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 70.7g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 389
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