Ranginak

Method

1. 1 Remove the pits from the dates and stuff half a walnut into each date.
2. 2 Arrange the stuffed dates tightly together in a single layer in a square tray.
3. 3 Toast the flour in butter over low heat for 20 minutes, until it turns golden brown and fragrant with the aroma of nuts.
4. 4 Roasting for a full 20 minutes is essential; if the flour isn't cooked through, the cake will have a very strong, raw flour taste.
5. 5 Mix cinnamon and cardamom into the roasted flour, then coat the dates completely.
6. 6 Flatten the dough until smooth, let it cool for 2 hours, and then sprinkle with powdered sugar and crushed pistachios.

With an appliance

• Air fryer 44 min

  Replace steps 3–4: mix flour with butter in a tray, run the oven on high heat at 160 degrees for 14 minutes, stirring at minutes 5 and 10; reduce to about 6 minutes, the dough will be evenly golden brown, with few burnt spots, and you won't need to stand and stir constantly. The steps for arranging the dates and pressing the bread remain the same.