Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
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This dense, moist treat is inspired by the traditional Eretz Yisrael cake, which spotlights popular ingredients in Israeli cuisine, including oranges, dates, and walnuts. Garnish the cake with orange segments and a light dusting of powdered sugar.

Joan Nathan
Recipe by Cooking Light December 2008


Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary test

16 servings


Ingredient Checklist


Instructions Checklist
  • To prepare glaze, combine 1/4 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 1 1/2 minutes). Remove from heat; stir in liqueur. Cool.

  • Preheat oven to 350°.

  • To prepare cake, combine 1 cup sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale. Beat in 1 cup water, rind, juice, and oil. Stir in breadcrumbs, walnuts, dates, and salt; let stand 3 minutes.

  • Beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir one-fourth of egg white mixture into batter. Gently fold remaining egg white mixture into batter. Gently spoon mixture into a 13 x 9–inch baking pan coated with cooking spray.

  • Bake at 350° for 45 minutes or until golden brown. Remove from oven. Pierce top of cake with a wooden pick. Brush glaze over warm cake. Cool on a wire rack 2 hours.

Nutrition Facts

272 calories; calories from fat 40%; fat 12g; saturated fat 1.3g; mono fat 5.1g; poly fat 4.8g; protein 4.7g; carbohydrates 37.4g; fiber 1.6g; cholesterol 40mg; iron 1.1mg; sodium 160mg; calcium 41mg.