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Ingredients
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 5 tablespoons all-purpose flour
- 12 ounces dried dates, pitted and cut into 1/2-inch pieces (about 2 cups), or 2 cups mixed diced dates and similarly diced dried figs
- 12 ounces (3 cups) walnuts, crushed with your hand into large pieces
Method
- Cut a piece of parchment paper to fit, with much excess, a 7- by 11-inch baking pan, a size that is sometimes called a "brownie pan." Don't attempt to fit the paper inside it yet.
- Place a rack in the lower third of the oven. Preheat the oven to 400 degrees.
- In a large mixing bowl, with a table fork, beat the eggs with the vanilla and sugar until well blended.
- Stir in the dates and walnuts until well mixed.
- Sprinkle the flour over the fruit and nut mixture and blend in very well.
- Place the parchment paper over the pan and pour the batter into the pan. The weight of the batter will hold down the paper. As you spread the batter evenly to fill the pan, the paper will give way and fit to the pan. Don't worry if the corners are a little irregular.
- Bake for about 45 minutes, until the top is nicely browned and the cake feels solid to the touch.
- Cool in the pan for at least 20 minutes before unmolding. Pull off the parchment paper while the cake is still warm. Finish cooling the cake with the sticky bottom up.
- Cut into small pieces, approximately 1 1/2-inch squares. Or cut into 1-inch by 2-inch bars or, truly, into any size you like.
- Store at room temperature, in a tin or wrapped in aluminum foil, not plastic.
