Adapted from The Book of New Israeli Food by Janna Gur
Makes 2 loaves
Date, Orange and Walnut Filling:
Prepare the dough:
Meanwhile mix the date filling and grated zest together and set aside.
Prepare the cakes:
Roll the dough into a tight log, pinching either end of the log. Slice the log lengthwise and braid the two pieces together. Line a loaf pan with baking paper and tuck in the ends of cake so it fits snugly into the pan. Repeat the process with the second piece of dough.
Allow to rise until doubled. Preheat the oven to 180C (350F). Bake the cakes for 35-40 minutes until deep golden brown.
While the cakes are baking, bring the water and sugar to a boil, and simmer for 20 minutes. Brush the hot cakes with the syrup. They will keep fresh wrapped in foil for 3-4 days or you can freeze them.
1 cup chopped, pitted dates
Combine both ingredients in a saucepan and cook over medium heat about five minutes or until thick. Let cool before using.