Dates are the most important part of Middle Eastern food.
Whole Wheat Dates Cake
Richness of dates with soft and chewy texture
Ingredients
- 4 Eggs or Egg Replacer* 1Tbsp of egg replacer powder with 3 tbsps of water
- 225 gms Unsalted Butter Softened
- 175 gms Unrefined cane sugar
- 250 gms Whole wheat flour Sifted
- 200 gms Dates Chopped
- 1½ tsp Baking powder
- ½ cup Hot milk
- 75 gms Walnut Chopped, optional
Instructions
- Preheat the oven to 160 degree Celsius.
- Soak chopped dates in hot milk for half an hour and set aside till they become soft. Let it come to room temperature.
- Sift the flour and baking powder together and set aside.
- Beat butter and sugar until pale and fluffy.
- Add one egg( or mixed egg replacer) at a time and beat on medium speed for 2-3 minutes.
- Add the cooled dates and milk mixture and beat for a min.
- Gently fold in flour and baking powder, mix with a spatula or wooden spoon until all the flour is incorporated, don’t over mix.
- Fold in the walnuts if using.
- Pour the batter in the prepared baking tin and smoothen the top with spatula.
- Bake in the preheated oven for 45-50 minutes or till the tooth pick inserted comes out clean.
- Let the cake cool in a wire rack. Cut into slices and enjoy!
Notes
For the Egg replacer - mix 1 Tbsp of egg replacer powder with 3 tbsps of water, stir until combined.