Palestinian Pampapato - A Delicious Twist on a Traditional Italian Dessert

Ingredients

In this Palestinian adaptation of Pampapato di Ferrara, the traditional Italian ingredients like cocoa powder and almonds are replaced with dates and a variety of nuts commonly found in Palestinian cuisine. The addition of aromatic spices such as cinnamon, cardamom, and cloves infuses the cake with the warm flavors characteristic of Palestinian desserts. The tahini glaze adds a unique twist, providing a creamy and nutty element that complements the cake perfectly. We alse have the original recipe for Pampapato di Ferrara, so you can check it out.

• 1 cup (200g) Medjool dates, pitted and chopped 1 cup (200g) Medjool dates, pitted and chopped
• 1 cup (120g) mixed nuts (such as almonds, walnuts, and pistachios), finely chopped 1 cup (120g) mixed nuts (such as almonds, walnuts, and pistachios), finely chopped
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (25g) unsweetened cocoa powder 1/4 cup (25g) unsweetened cocoa powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) strong brewed coffee, cooled 1/2 cup (120ml) strong brewed coffee, cooled
• 1/4 cup (60ml) tahini 1/4 cup (60ml) tahini
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• Chopped nuts, for garnish (optional) Chopped nuts, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 37g, 22g
• Protein: 5g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large bowl, combine the chopped dates, mixed nuts, flour, granulated sugar, cocoa powder, cinnamon, cardamom, cloves, and salt. Mix well.
3. 3.
   In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and cooled coffee.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   In a small bowl, whisk together the tahini and powdered sugar until smooth.
9. 9.
   Drizzle the tahini glaze over the cooled cake and sprinkle with chopped nuts, if desired.
10. 10.
    Slice and serve the Palestinian Pampapato, and enjoy!

Treat your ingredients with care...

• Medjool dates — Make sure to remove the pits and chop them into small pieces before adding them to the cake batter.
• Mixed nuts — Finely chop the nuts to ensure they are evenly distributed throughout the cake.
• Tahini — Use a high-quality tahini for the glaze to achieve a smooth and creamy texture.

Tips & Tricks

• For a more intense flavor, soak the chopped dates in warm water for 10 minutes before adding them to the batter.
• Feel free to adjust the spices according to your taste preferences. Add more cinnamon for a stronger cinnamon flavor or increase the cardamom for a more pronounced aromatic note.
• If you prefer a sweeter glaze, add more powdered sugar to the tahini and adjust to taste.
• Serve the Palestinian Pampapato with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Palestinian Pampapato as a dessert after a delicious Palestinian meal. Cut the cake into slices and present it on a dessert platter. Garnish with a sprinkle of chopped nuts for an added crunch and visual appeal.

Presentation advice

To enhance the presentation of the Palestinian Pampapato, dust the top of the cake with a light sprinkle of cocoa powder before drizzling the tahini glaze. This will add a touch of elegance and make the cake even more enticing.