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8 Serves
87 Mins
19 g
91 g
15 g
Preheat your oven to 175°C and grease a baking pan.
Ingredients, vitamins, and health benefits
Yogurt
Baking Soda
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
116 µg / 400 µgCalcium
81 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
144 mg / 1,250 mgPotassium
417 mg / 4,700 mgSodium
334 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
70 µg / 55 µgFiber
4 g / 28 gSugar
44 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
In a large mixing bowl, combine the fine semolina, sugar, and baking powder.
In a separate bowl, cream the softened butter with the sugar until light and fluffy using a hand mixer.
Incorporate the eggs and date paste into the butter mixture, then fold in the dry ingredients until just combined.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes until golden brown.
Allow the cake to cool on a wire rack before serving.
Baking Powder
Fine Semolina
Sugar
Butter
Egg
Date paste
Vitamin A
1 µg / 900 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
116 µg / 400 µgCalcium
81 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
144 mg / 1,250 mgPotassium
417 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
44 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
2
g20
g3
g
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TunisianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
70 µg / 55 µgAlcohol
0 g