Source:

Martha Purdy

Serves/Makes:24 cakes

Ingredients

• Filling:
• 1/2 cup (125 ml) chopped dates
• 1 cup (225 ml) chopped dried apricots (softened in hot water for 1 hr before chopping)
• 1 cup (225 ml) sweetened flaked coconut
• 1 cup (225 ml) raisins
• 1-1/2 cups (350 ml) coarsely chopped walnuts
• Crust:
• 4 cups (950 ml) all-purpose flour
• 1 T baking powder
• 1 t salt 3 large eggs
• 3/4 cup (175 ml) sugar
• 3/4 cup (175 ml) unsalted butter, melted and cooled slightly
• 1 t vanilla extract
• 2 T water
• Glaze:
• 1 egg, lightly beaten
• 2 T water

Preparation

• To make the filling:
• Combine the ingredients, mix well and divide into 24 equal portions.
• To make the crust:
• Sift together the flour, baking powder and salt.
• Using a large whisk or an electric mixer, beat the eggs with the sugar for about 10 minutes, until a ribbon is formed.
• Add the melted butter, the vanilla extract, the water and the dry ingredients and stir until a rough dough is formed. Use your hands to press the dough into a ball.
• Form the dough into a long snakelike roll about 1-1/4 inches thick.
• Cut into 24 pieces.
• Preheat the oven to 375 degrees (200 C.).
• Using your hands, press each dough section into a 3-inch circle, with the edges pinched thinner than the center.
• Place a portion of the filling in the center, gather up the edges of the dough to meet in the center and pinch to seal.
• Roll the cake into a ball and flatten it to a 3-inch round.
• Carve a decorative design on top or press the cake, joined edges up, in a lightly floured moon-cake mold.
• Invert the molded cake onto a cookie sheet.
• Continue until done.
• Arrange the cakes 1 inch apart on an ungreased cookie sheet.
• Prepare the glaze and brush the surface of each cake lightly with it.
• Bake the cakes for about 30 minutes until golden brown.
• Remove, cool and serve.

Comments