Italian-Book Madeleine Cake with dates

Name: Italian-Book Madeleine Cake with dates
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: italian
Ingredients: 150 g wheat flour; 3 piece eggs; 85 g sugar; 70 g halal-certified butter; 10 g lemon zest; 3 g halal-certified baking powder; 40 g dates

Italian-Book Madeleine Cake with dates. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

150 g wheat flour
3 piece eggs
85 g sugar
70 g halal-certified butter
10 g lemon zest
3 g halal-certified baking powder
40 g dates

Remove date stones and chop finely. Heat oven to 170 °C; line a 20 cm cake tin.
Beat eggs with sugar for 4 minutes until thick. Melt any listed butter and let it cool to lukewarm. Mix in the other main ingredients, then fold in the variation ingredient.
Pour into the tin and bake 30–40 minutes until firm and a skewer comes out clean; the centre should reach at least 71 °C.
Cool for 20 additional minutes, then cut into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Ruth Hartnup from Vancouver, Canada — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:A_well-made_madeleine_is_a_thing_of_beauty_(18842942586).jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Shell-shaped madeleine illustration; this Italian-book formula bakes one small cake with added fruit or nuts.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian-Book Madeleine Cake.