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This versatile Moroccan dessert can be served hot or cold and is suitable for vegetarians.
- 125g butter
- 125g caster sugar
- 4 eggs
- 1 teaspoon baking powder
- 125g plain white flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 120ml milk
- 1/2 teaspoon vanilla extract
- 75g dates
- 50g roughly chopped walnuts
Preheat the oven to 325F and grease an 8 inch cake tin.
When happy that there are no lumps, put the mixture into the prepared cake tin and bake for 30 minutes.
This recipe makes one cake that serves about 8.