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Categories:
vegetable oil flour sugar brown sugar ground cinnamon kosher salt eggs vanilla orange zest walnuts dates powdered sugar
Viewed: 43 - Published at: 8 years agoIngredients
- vegetable oil or butter for greasing the pans
- 1/2 cup (2 1/2 ounces) mochi flour (sweet rice flour), plus extra for the pans
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/4 cup (2 ounces) brown sugar, light or dark
- 1/2 teaspoon plus a scant 1/8 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon finely grated orange zest
- 1 cup (4 1/2 ounces) chopped walnuts
- 1 cup (5 1/2 ounces) chopped medjool dates cut into pieces not bigger than 1/2-inch square
- 1 tablespoon powdered sugar
Method
- Heat the oven to 300°F degrees. Generously oil and flour two 8-inch cake pans. Line them with parchment if you can.
- In a small bowl, whisk together the flour, sugars, 1/2 teaspoon of the cinnamon, and salt. In a larger bowl, whisk the eggs, vanilla, and zest until the eggs just start to get frothy. Thoroughly mix in the dates, walnuts, and flour mixture.
- Divide the batter evenly between the two pans, which will hold about 12 ounces of batter each. Spread the batter out evenly; an offset spatula works great for this. The layer of batter will be thin.
- Bake for 25-30 minutes, rotating the pans 15 minutes in. They are done when the tops just start to brown and the tops feel set.
- Mix the powdered sugar and the remaining 1/8 teaspoon of cinnamon. Cool the cookies until the pans are cool enough to handle but still a little warm. Remove them from the pans-- there will be sticking, and an offset spatula again can come in handy for loosening the cookies from the edges. Sift the sugar-cinnamon mixture over the cookies. Cut each "cake" into 16 wedges. Serve completely cooled, ideally after resting for a few hours.
