Al Eqaili

Eqaili is the adjective of Uqal, which is the round shaped woolen rope used to hold the Qhutrah on the head. The name of Eqaili is derived from the round shape of the cake. In older days, due to unavailability of ovens, the Eqaili used to be baked in a covered pot placed on charcoal. When the Eqaili was almost baked, some of the hot charcoal was placed on the pot to brown the top of the Eqaili. This small golden treat may look simple but it is anything but. Jam packed with classic Gulf flavors this dessert will be gone before you blink being not only being a great sweet but perfect for breakfast and brunch as well.

1 cup all-purpose flour
6 eggs
2/3 cup sugar
1/2 tablespoon ground cardamom
2 tablespoons rose water
Pinch of saffron threads
1 teaspoon vanilla
1/2cup dates, stoned and cut in half
2 tablespoons sesame seeds

1. Pre-heat oven to 350F. In a small bowl add rose water and saffron, allow soaking.

2. In a large mixing bowl add eggs, cardamom, vanilla and sugar. With a hand mixer beat until fluffy. Add flour and rose water mixture. Continue to mix until thoroughly combined. Add dates, stir.

3. Grease a round cake pan (15 cm). Carefully add cake batter into pan. Sprinkle top with sesame seeds. Bake for 25-30 minutes or until a toothpick comes out clean. To make top golden place under broiler for a VERY short time until color is obtained.

Yields: 1 cake

5 Responses to Al Eqaili

  • Nourhan @ Miss Anthropist's Kitchen says:

    Asalamu3likum! I’ve never heard of Al Eqalili but it sounds so delicious :) I’m really glad you let me know you had a food blog as well!

    (Ps. I’m filling out the questionnaire for the design as we speak and will send it to you as soon as possible…I can’t believe I won al7amdullilah!)

  • Zahra says:

    I tried this recipe but it din’t rise well, it was very much like an over-cooked pudding in texture not at all like a cake. Lovely blend of flavors but the recipe needs some working on it. I believe it should contain some baking powder.

  • Noor says:

    Zahra please keep in mind that this is an old recipe not a new one therefore that is why it does not contain baking powder. This is the actual recipe that Bedouins years ago used.

    It should not have a rise as a cake today. The texture of the ones I have made have never been overcooked nor pudding like. The texture is more like a banana bread (or should be if made correct).

  • Nadau says:

    if you sift the flour before adding it to the mixture it helps give it a lighter feel

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