Brown Butter Date Cake with Lebneh

Foodstuff 1 Minute

Brown Butter Date Cake with Lebneh

This virtually flourless cake (just 1/3 cup), is super soft because of the snowy egg whites (no yolks) used. It is caramel-y in flavor because of the exorbitant amount of browned butter used (2 sticks). The dates make is quite sweet, but that is why you eat it with lebneh, which is sour, thick and creamy. I poured date syrup over the lebneh… and I think that by itself makes a darn good dessert.

Recipe here:

http://www.foodandwine.com/recipes/date-cake-with-pistachio-lebneh

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31 thoughts on “Brown Butter Date Cake with Lebneh”

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