Despite the lockdown, Ramadan is in full swing. In this joyous time, Muslims around the world look forward to savoring breaking the fast with a nice meal.
This year, while we are essentially restricted to spending time at home, we have an extra incentive to experiment with and experience creative recipes. This experience of cooking helps us break the monotony, and get through the fast while building up our anticipation for the feast with comfort food at the end of the fast.
Like so many others, I am also doing so. Combining meal preparation with prayer and meditations provides me solace. In this ‘unusual’ Ramadan, when we also have to practice social distancing, we should express gratitude by preparing meals for ourselves and others in our community, particularly the less fortunate. With expressions of gratitude, we can nourish our soul and reaffirm the spirit and tradition of Ramadan. This meaningful endeavor will cultivate an attitude of optimism and hopefulness. With this frame of mind, please find my crumb cake recipes from my kitchen to share.
Crumb Cake with Walnuts & Dates
Dates and raw sweet walnuts are abundantly available in Ramadan. I created this cake recipe which would provide a quick boost of energy for breaking the fast.
Ingredients:
For preparing cake:
- 1½ cups all-purpose flour
- 1 cup walnuts, roughly crushed
- 4-5 seedless dates, finely chopped
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 125 grams melted butter
- 1 teaspoon grated zest of lemon
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream (or whole milk yogurt)
- ½ teaspoon salt
- For preparing topping filling:
- ¼ cup all-purpose flour
- ½ cup oats
- ½ cup butter, melted
- ½ cup regular (or brown) sugar
- 1 teaspoon cardamom powder
- ½ teaspoon salt
Method:
- Preheat oven to 400 degrees.
For preparing the topping filling:
In a large bowl, add all the topping ingredients and mix together to make the crumbs.
For preparing cake:
In a large bowl, add the flour, baking soda, baking powder, and salt. Whisk together until they are combined.
In a separate bowl, add butter and sugar. Beat them for about 2-3 minutes until they have a creamy consistency. Then beat in the eggs, one egg at a time. Add vanilla extract and beat again. Combine flour and sour cream in the mixture, then beat all together. Add zest, walnuts and dates.
Transfer the batter into a baking pan. Spread crumbs on top of cake evenly. Bake the cake for 45-55 minutes, until it turns light golden brown.
Tip: Insert a toothpick in the center of cake. If it turns out clean then it means that cake is done.
Let the cake cool for a few minutes, then serve in slices.