✨ Date Walnut Cake with Tahini Cream Cheese Frosting✨ We had a ball baking this sweet, textured, cake with cookbook author, @stellascookbook last week at Rachel’s apartment in New York. To describe Stella as anything other than a culinary force of nature is a true understatement. Her book, Stella’s Sephardic Table, is full of recipes from Stella’s ancestral home of Rhodes. It includes a detailed history of Mediterranean food as well as stunning photographs of her food, beautiful family and entertaining ideas. Stella’s intimate knowledge and passion for Sephardic food is a joy to behold and we’ll be cooking and baking our way through her book for years to come. INGREDIENTS For the Cake 6oz (175g) Medjool pitted dates, chopped 1 cup (300ml) water 1 tsp baking soda (bicarbonate of soda) 6 tbsp (75g) unsalted butter, at room temperature 1⁄2 cup (175g) lightly packed brown sugar 1 tsp vanilla extract 3 eggs, at room temperature 1 cup all-purpose flour, sifted 1 tsp baking powder 1⁄4 tsp kosher salt 1⁄2 cup walnuts or pecans, chopped For the Tahini Frosting 4 oz cream cheese, softened 2 tbsp unsalted butter, softened 11⁄4 c powdered sugar 1⁄4 c Seed + Mill Organic Tahini 1 tsp vanilla extract 1⁄4 tsp salt 1 tsp granulated sugar 4 Mastic crystals Recipe continued in the comments...