Iraqi Date and Nut Cake Gilacgi
Discover the rich, aromatic flavors of Iraqi cuisine with this Date and Nut Cake, known as Gilacgi. This traditional dessert beautifully combines tender, caramel-like pitted dates and crunchy walnuts, infused with the warm spice of cinnamon for a delightful balance of sweetness and nuttiness. The cake is crowned with a sprinkling of sesame seeds, giving it a unique Middle Eastern flair and a subtle nuttiness in every bite. Perfect for tea time or as a show-stopping dessert, this easy-to-make cake features simple pantry ingredients like all-purpose flour, eggs, and vanilla extract, making it an accessible treat for home bakers. With its soft, moist texture and optional dusting of powdered sugar, Gilacgi is a true celebration of authentic Iraqi flavors and is guaranteed to impress your family and guests alike.
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Recipe Information
Ingredients
- 300 grams pitted dates
- 250 milliliters hot water
- 125 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 100 grams chopped walnuts (or pecans)
- 2 tablespoons sesame seeds (for topping)
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Optionally, line the bottom with parchment paper for easier removal.
In a heatproof bowl, pour the hot water over the pitted dates and let them soak for about 10 minutes to soften. Once softened, mash the dates into a rough paste using a fork or blender and set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
Fold the mashed dates and chopped walnuts into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and smooth out the surface. Sprinkle the sesame seeds evenly on top for a decorative touch.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optionally, dust with powdered sugar before serving. Enjoy this traditional Iraqi cake with a cup of tea or coffee!
Nutrition Facts
Calories |
4007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 560.5 g | 204% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 361.6 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 600 mg | 46% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2988 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
