Persian Date Cake

Persian Date Cake

Ingredients:
dates, deglet noor
nuts, walnuts, english
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
spices, cinnamon, ground
spices, cardamom
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)

Directions:
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, saute 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.