Food for the gods is probably one of the most-loved baked dessert during the holiday season. Soft and moist blondies with chewy dates and mild, earthy walnuts inside. Perfect with coffee or to give away as a gift.
Wrapped in colorful cellophanes and aluminum foil, that’s my fond memory of this yummy Filipino dessert. You can’t have enough of it and one “dates and walnut bar” is not enough. Me and my husband have this yearly debate whether it’s a blondie or fruitcake, whatever it is, its just so delicious!
If there’s one dessert that has graced Filipino tables for generations, tantalizing taste buds and warming hearts, it’s the divine delight known as “Food for the Gods.” This heavenly treat, rich in flavors and history, has been a cherished part of Filipino cuisine for years.
Where Did Food for the Gods Come From?
The origins of Food for the Gods trace back to the Philippines’ colonial history, where culinary influences from various cultures converged to create the dessert treat. This delectable dessert draws inspiration from traditional British fruitcake, enriched with local flavors and ingredients. As Filipinos embraced this sweet delicacy, it earned its place as a staple treat during festive occasions and celebrations.
In Greek mythology, “ambrosia” is considered as food of the gods which is totally unrelated to the baked goodie. Another explanation which is plausible is that dates in the Philippines is considered as a luxury food. People would comment that the dessert is made for the gods because of its expensive ingredients.
Ingredients for Food of the Gods
Nowadays, you can find cheap dates online or in groceries. You can even buy pitted dates to make it easier for you to prepare. If you can’t find pitted or seedless dates, it’s okay to buy regular dates and just remove the seeds before chopping.
Amiable Tips for Best Results
How to Serve and Store
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Food For The Gods
- 1 ¼ cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 113 grams soften butter
- ¾ cup brown loose sugar
- ¾ cup granulated white sugar
- 3 whole eggs
- 1 cup pitted dates (chopped )
- 1 tbsp flour (for dusting the dates)
- 1 cup walnuts (save 2 tbsp. for toppings)
- Pre- heat oven at 180°C/356°F. Prepare 8in x 8 in baking pan by lining with parchment paper and set aside.
- In a bowl sift all-purpose flour, baking powder, and baking soda and salt then set aside.
- If using dates with seeds still in them, remove seeds and chop into small pieces. Dredge dates with 1 tbsp. flour to avoid sinking into batter when added. Set aside. Chopped the walnuts and save 2 tbsp. for toppings. Set aside.
- In another mixing bowl tip in soften butter. Beat the butter using hand mixer or wire whisk until pale color or creamy. Then add the granulated sugar and brown sugar then beat until well combined.
- Add the eggs one at a time while beating until incorporated. Add the sifted flour mix and gently fold-in the until no more traces of flour left. Pour the dusted chopped dates and chopped walnuts then folds until properly mixed.
- Pour the batter into the prepared baking pan then top with remaining walnuts. Bake in pre heated oven for 30-35 mins at 180°C or 356°F or until inserted toothpick comes out clean.