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1
Preheat the oven to 350.
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2
Butter a 10-inch round cake pan, line the bottom with parchment paper and butter the paper.
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3
In a small saucepan, melt the butter with the vanilla bean and seeds.
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4
Cook over moderate heat until the milk solids begin to brown and the butter has a nutty aroma, about 8 minutes.
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5
Pour the butter into a heatproof bowl.
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6
Remove the vanilla bean, saving it for another use.
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7
In a medium bowl, whisk the confectioners' sugar with the flour and fold in the dates.
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8
In a large bowl, beat the egg whites at medium high speed until soft peaks form.
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9
Gradually add the granulated sugar and beat at high speed until the whites are stiff and glossy.
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10
Using a rubber spatula, fold the dry ingredients into the egg whites.
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11
Drizzle one-third of the browned butter against the inside of the bowl and fold it into the egg whites until combined.
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12
Repeat with the remaining butter, in two additions.
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13
Scrape the batter into the cake pan and smooth the surface.
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14
Bake for about 50 minutes, or until the cake is golden and firm.
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15
(The cake will rise, then fall when it's done.)
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16
Transfer the cake to a wire rack and let cool for 30 minutes.
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17
Run the tip of a knife around the edge of the pan to loosen the cake, then invert it onto a cake plate.
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18
In a small bowl, mix the lebneh with the pistachios.
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19
Slice the cake into wedges, garnish with the lebneh and serve.
