In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt.
Heat milk, water, and butter until very warm (120 ºC).
Gradually add to dry ingredients and beat 2 minutes at medium speed.
Add egg yolks and 1/2 cup flour; beat at high speed 2 minutes. Stir in enough additional flour to make soft dough.
Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 2 hours.
Punch the dough down; turn out onto lightly floured surface. Knead in dates and almonds.
Divide dough in half; shape into 2 balls. Place in 2 greased 20 cm round cake pans (we ommited the pans, we used lined baking trays).
Cover; let rise in warm place until doubled in size, about 2 hours.
Bake in a previously pre-heated oven at 180ºC for 50 minutes, or until done. Remove from pans (if using); cool on wire racks.
Top with confectioners' sugar frosting, if desired (we ommited it).