How to bake Ranginak - a Persian/Iranian Date Cake
Ready for a tasty sweet?! Well this is a good one to have!.I am taking you to an enchanted land of poets, mystics, colours and fine cuisine… Let’s board on my flying carpet to go to Persia…and have a delicious walnut and date sweet called ranginak…
Ranginak is a Persian sweet that you must definitely try. It's an easy cake to make and is a popular Middle Eastern dessert that hails from Southern Iran. You don't need an electric mixer (so easy), and you can serve the cake warm just after baking. Complete your Ranginak cake by drizzling it with a yummy caramel sauce and top it with some coarsely chopped walnuts. One warning though...
Just one warning, this dessert is extremely rich, so use small portions only. It’s great as a small little indulgent treat that is so satisfyingly sweet, any sweet tooth will be instantly fixed by this recipe!
Serves 6 to 10
- 1 ½ cup sifted all purpose flour
- ½ cup oats meal
- ¼ - ½ cup brown sugar (according to preference)
- 2½ tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- ⅓ cup oil
- ¾ cup butter milk (or ¾ cup milk+ 1 tsp lemon juice, mix& set for 3-5mins)
- 2 ⅔ c deseeded and coarsely chopped dates
- 1 tsp baking soda
- 1 cup sugar
- 1 tablespoon corn syrup
- 1/4 cup water
- 1/2 cup heavy cream (heated)
- 2 tablespoons unsalted butter (room temperature)
- 1 teaspoon vanilla extract
Coarsely chopped walnuts
Put dates and one cup boiling water in a saucepan and bring to boil over high heat. Reduce heat and simmer for 5 minutes. Add baking soda, mix and set aside for 15-20 to cool down.
Mix in a mixing bowl flour with oats, sugar, baking powder, salt and spices. Set aside.
Beat with a fork or a whisk the eggs and vanilla extract. Add oil with butter milk and mix well again.
Add liquid mixture to flour mixture and mix with a fork. Add dates mixture and mix well until all the ingredients are combined.
Transfer cake mix to greased and floured baking tray (any shape you like). Bake in preheated oven, start with 495F (240C) and reduce gradually to reach 375F (180C) after 7 minutes. Continue baking for another 25 - 30minutes or till toothpick inserted comes out clean.
Let cool down for 10 minutes before removing from baking tray. When cool, drizzle with caramel sauce over cake and top with chopped walnuts.
1. Heat the sugar, syrup, and water in a sauce pan while stirring.
2. When it boils stop stirring and let it turn a medium amber colour.
3. Remove from heat and slowly pour in the heavy cream.
4. Stir the mixture until it is smooth with a wooden spoon. (If any lumps form return to heat and stir them away.)
5. Stir in the butter.
6. Allow the sauce to cool for a few minutes and stir in the vanilla extract.
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