This Red Date Cake has been very popular in Little Red Note lately. The method of making this cake is similar to the Chinese Honey Cake that I’d shared in my previous post but with adding the red date paste in it. The cooking of the Chinese red dates (jujubes 红枣) with milk and dark brown sugar is very easy, only takes a couple of minutes. The cake is very light, fluffy and spongy and and it has a sweet aroma of the red dates but is not too sweet. It still stays soft after being chilled in the refrigerator for 3 days.

Red Date Cake 红枣蛋糕

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Red Date Cake

This cake is very light, fluffy and spongy and and it has a sweet aroma of the red dates but is not too sweet. It still stays soft after being chilled in the refrigerator for 3 days.

Author Ann Low

Prep Time 15

Cook Time 40

Total Time 55

Course Afternoon tea

Cuisine Asian

Difficulty Easy

Servings

Ingredients

80 g red dates - pitted
60 g fresh milk
100 g dark brown sugar
6 large eggs - about 70g with shell
150 g cake flour or plain flour
1/2 tbsp baking powder
3/4 tsp baking soda
1/4 tsp salt
80 g corn oil

Instructions

Rinse red dates under running water a few times and drain well.
Cut red dates into small pieces and place into a pot with milk. Stir mixture under low heat till milk almost dries up. Pour in dark brown sugar and continue to stir mixture again for about 2 minutes and sugar dissolved.
Place cooked red dates into a blender and blend red dates to paste with bits on. Set aside to cool.
After cooling down the red date paste, place it in the mixing bowl together with the eggs. Using a rubber spatula, gently stir the mixture, so the red date paste will not stick to the base while whisking.
Turn the machine at high speed and whisk the egg mixture to thick and fluffy, about 3 minutes. To test it, you can write a letter "O" on the surface of egg batter and it should stay there, then you have the right consistency.
Sieve flour ingredients and salt into egg mixture in 3 batches, fold well quickly and carefully with a rubber spatula. Lastly mix in corn oil and combined well.
Pour batter into a 8 inch square pan lined with parchment paper. Drop pan twice on counter top to remove air bubbles. Then sprinkle some white sesame seeds on top.
Bake at 150 degrees C for about 40 minutes or test the cake with a skewer inserted comes out.
Remove cake from pan immediately after baked. Leave cake to cool on wire rack.