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3 cups soft dates, pitted
1 cup walnuts, coarsely chopped

Dough:
1 cup unsalted butter or margarine
1-1/2 cups all-purpose flour, sifted
1/2 cup confectioner's/powdered sugar
1 tsp. cinnamon, ground
1/2 tsp. cardamom, ground
1 cup ground unsalted pistachio nuts or shredded coconut

Toast walnuts in skillet over medium heat for five minutes. Set aside to cool.

Place a few walnut pieces inside each date. Arrange dates, packed next to each other in flat 9" serving dish.

In large deep skillet, sauté 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, and cardamom and sprinkle evenly over cake.

Sprinkle with ground pistachios or shredded coconut all over. Cool. Cut in small square pieces; arrange on serving platter or on plate it was made in.

Poster's Notes:
Here is a recipe for Ranginak, or date cake that I made for last Shabbat, very appropriate for Tu Bishvat. Reminds me of halvah in taste and texture.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A