This recipe was developed by Emma’s Torch, a non-profit that is dedicated to empowering refugees through culinary education and job readiness training.
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
- Pre-heat oven to 350F.
- In a small bowl, pour dry yeast into room temperature milk, mix, and let sit for at least 10 minutes.
- 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.
- 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.
- 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.
- 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.
- Slowly mix in flour and silan date syrup, alternating adding half at a time. Mix for one minute.
- After the cake dough has rested for one hour, top it with the silan mixture.
- Bake for approximately 30 minutes.