This recipe was developed by Emma’s Torch, a non-profit that is dedicated to empowering refugees through culinary education and job readiness training.

 

Ingredients:

For the cake

  • 1 pack of dry yeast
  • ½ cup milk at room temperature
  • ½ cup butter at room temperature
  • ¼ cup sugar
  • 1 tsp salt
  • 2 eggs, one at a time
  • 2 cups of flour

For the Silan topping

  • 1 cup butter at room temperature
  • 1 1/3 cup sugar
  • 1 tbsp vanilla extract
  • ¾ tsp salt
  • 1 egg.
  • 1 egg yolk
  • 1 1/3 cups flour
  • ½ cup Soom Silan Date Syrup

 

Directions:

  1. Pre-heat oven to 350F.
  2. In a small bowl, pour dry yeast into room temperature milk, mix, and let sit for at least 10 minutes.
  3. While the yeast is sitting, in a stand mixer, add room temperature butter, sugar, and salt, and mix with the paddle until it becomes light and foamy. Scrap the bowl and then slowly mix in 2 eggs, one at a time.
  4. Slowly mix in the flour and the milk mixture to the butter mixture, alternating adding half of each at a time. When the dough begins to form, mix for one minute.
  5. Place the dough in a pan lined with greased parchment paper. Top with plastic wrap and rest in a warm place for at least one hour.
  6. While you wait, make the Silan topping. In a stand mixer, add room temperature butter, sugar, vanilla extract, and salt and mix with the paddle until it becomes light and foamy. Scrap the bowl and then slowly mix in 1 egg. After that’s well-incorporated, mix in 1 egg yolk until well-incorporated.
  7. Slowly mix in flour and Soom Silan Date Syrup, alternating adding half at a time. Mix for one minute.
  8. After the cake dough has rested for one hour, top it with the silan mixture.
  9. Bake for approximately 30 minutes.
LIMIT 1 ITEM PER ORDER.