Prepare the Dates:
Take 250g of dates, remove the pits, and chop them into quarters. Ensure the dates are soft and juicy.
Place the chopped dates in a frying pan with 1/4 cup of warm milk. Heat on medium flame until the milk warms up. Let the dates soak in the milk for 20-25 minutes.
Blend the Mixture:
Add 1/2 cup oil and 1/3 cup sugar to a blender. Blend well until the sugar dissolves.
Add the soaked dates and milk mixture to the blender. Blend for about 2 minutes until smooth.
Add the Eggs:
Add the eggs to the blender one at a time, blending well after each addition to ensure they are well incorporated.
Prepare the Batter:
Pour the blended mixture into a large bowl.
Sift 3/4 cup flour and 1 teaspoon baking powder together, then gently fold into the date mixture.
Add 1 teaspoon vanilla extract and mix gently to ensure everything is well combined.
Prepare the Baking Pan:
Grease a baking pan with oil and line it with butter paper. Pour the batter into the prepared pan.
Decorate with walnuts or almonds on top.
Bake the Cake:
Preheat your oven to 180°C (350°F).
Bake the cake for 20-25 minutes. Check with a toothpick; if it comes out clean, the cake is done.
If you don’t have an oven, you can use a heavy-bottomed pan on a stove. Preheat the pan, place a trivet, and put the baking pan on top. Cover and bake for 25-30 minutes on low flame.
Cool and Serve:
Let the cake cool in the pan before transferring it to a wire rack.
Slice and serve the cake once it has cooled.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream.
Enjoy a slice with a cup of tea or coffee.
Dust with powdered sugar for an extra touch of sweetness.
Cooking Tips
Use soft, juicy dates for the best texture and flavor.
Ensure the eggs are at room temperature for better blending.
Don’t overmix the batter to keep the cake light and fluffy.
Nutritional Benefits
Dates: Rich in fiber, vitamins, and minerals.
Natural Sweetness: This cake uses natural sweetness from dates, reducing the need for added sugar.
Walnuts/Almonds: Provide healthy fats and additional nutrients.
Dietary Information
Vegetarian: This recipe is suitable for vegetarians.
Dairy-Free Option: Substitute milk with a plant-based alternative.
Gluten-Free Option: Can be made gluten-free by using a gluten-free flour blend.
Storage
Room Temperature: Store any leftovers in an airtight container for up to 3 days.
Refrigerator: Store for up to a week. Reheat before serving to enjoy it warm.
Why You’ll Love This Recipe
Quick and Easy: Simple ingredients and quick preparation.
Naturally Sweet: The dates provide a natural sweetness and moist texture.
Versatile: Perfect for any occasion, from casual gatherings to special events.
Frequently Asked Questions (FAQs)
Can I use dried dates for this recipe?
It’s best to use soft, juicy dates as they blend more easily and add moisture to the cake. If you only have dried dates, soak them in warm water for 15-20 minutes before using.
What can I substitute for the milk in this recipe?
You can use any plant-based milk, such as almond milk, soy milk, or oat milk, to make the cake dairy-free.
Can I make this cake without eggs?
Yes, you can substitute each egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes) or use a commercial egg replacer.
How can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that you trust. Ensure it includes a binding agent like xanthan gum for the best texture.
What can I use instead of walnuts or almonds for decoration?
You can use pecans, hazelnuts, or even seeds like sunflower or pumpkin seeds as a topping. Alternatively, you can skip the nuts altogether.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. If there’s batter on the toothpick, bake for a few more minutes and check again.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Can I add spices to this cake?
Absolutely! Adding a teaspoon of cinnamon or a pinch of nutmeg can enhance the flavor and add a warm, autumnal touch.
Can I use honey or maple syrup instead of sugar?
You can substitute sugar with honey or maple syrup, but you might need to adjust the liquid content slightly. The cake may also be a bit denser.
What size baking pan should I use?
A standard 9-inch round or square baking pan works well for this recipe. If you use a different size, you may need to adjust the baking time accordingly.
