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.
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.
Notes
Please keep in mind that all oven temperatures and baking time varies
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