Date Cake Delight – A super soft, delicious cake with dates

date cake

A super-moist date cake, sealed  with LOVE that guaranteed to send your taste buds dancing !!!

The original recipe of these divine cake is being passed on to me by my beloved sister, Lakmali.  I was inspired by her glorious date cake and wished to reproduce the same with less time and effort. In the process, I invented an easy method of softening the dates within 10 mins rather than the traditional way of soaking them overnight.

With all the tips and techniques given, nothing can go wrong.  So, make it and enjoy!!

Techniques for making cakes for beginers :

Cake tips, Equipment and Techniques

You need the following ingredients :

Good quality wet dates 250 g
Margerine or butter 250 g
Caster sugar 250 g
Eggs 4
Plain tea bags 2
Salt 2 pinches
Baking powder 1 tsp
Bicarbonate of soda 1 tsp
Juice of lemon 2 tsp
Water  1/2 cup

 Let’s get started:

First step is to prepare the date pulp.

(Traditionally this is done by soaking the dates overnight with a combination of hot water, two tea bags and bicarb.  However, I invented a quicker and much easier method to get a better quality date pulp, which could be ready in just 10-15min rather than waiting overnight. (Interestingly, the idea of dropping tea bags into this, is purely to get a nice dark brown colour.)

  • Remove the stem parts of dates, give a quick wash, place in a deep- bottom pan filled with water just above the level of dates.

  • Let it boil  until the water level dips to the bottom of the pan and the dates are nice and soft.
  • Drop the two tea bags in a cup and fill it half with boiling water.  Cover and keep for 10 mins to brew
  • Mix 1 tsp of bicarbonate of soda into the tea and mix well.
  • Now pour into dates, cover and let the dates cool off completely.

  • Squeeze the tea bags and remove them
  • Run your hand through the dates and carefully take the seeds out being careful not to leave any behind

  •   Your date pulp is ready to use now

Cream it

  • Pre heat the oven to 160C .                                                                                                                  Oven temp conversion chart
  • Beat sugar and butter together for about 3 mins or until creamy, using an electric mixer.
  • Add eggs one at a time ,  beat for 15 seconds after each addition.
  • Now add the date pulp and beat for 1 min until everything mixes into a smooth batter.

  • Add lemon/vanilla and salt.
  • Next,  mix baking powder with flour and sieve it out to the cake holding well above from the batter allowing the air to escape.
  • Slowly fold the flour with a wooden spoon until everything comes to a creamy batter.

Tray it

  • Line up a baking tray 12’ x 10’ (rectangular) with parchment paper and pour the batter in. Lift up the tray and gently drop to the surface to let the air bubbles escape and the batter to spread and settle evenly.

Oven it

  • Place the tray in the middle of the oven
  • Bake for  20  – 30 mins.   Do not open the door of the oven in the first 10 mins.

Check it

  • After 20 mins insert a wooden skewer in the middle of the cake to check if it comes clean. If not, shut the door and let it bake for further 5 mins or until it is fully done.
  • An unmistakable lovely aroma  will drift through the kitchen is the best signal that your cake is ready!!
  • Now take out from the oven and let the cake  rest for 10 mins and then slowly take out from the tray and let it cool on a wire rack.
  • Dip a knife in hot water before slicing the cake to avoid it’s from crumbling.
  • Enjoy  !!  Goes delightfully well  with a nice cup of tea or coffee !!!

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