This super-moist date cake, bursting with flavours will simply melt into your mouth.
In my effort to create the family’s favourite classic date cake that my mum used to make, I stumbled upon an ‘aha’ moment to reproduce the same with less time and effort. In the process, I observed that dates could be boiled to soften in minutes rather than the traditional way of soaking them overnight. Hence, the date pulp will be ready in just a matter of 10 mins and you can proceed to make the cake right away! Super easy! You can even make it and eat it on the same day ! However, it will taste more flavourful and soft in the next day.
With all the tips and techniques given, nothing can go wrong. So, try it out today!
I use Stork spread, especially made for cakes for this recipe. Using butter is not a wise option as the cake can go too lumpy or dense. For any cake, I recommend a good quality margerine or spread which gives a lighter and more airy texure to the final product. I got this tip from Marry Berry, the most respected cookery writers in the UK which has never let me down.
You need the following ingredients :
|Good quality dates||250 g|
|Margerine or spread||250 g|
|Caster sugar||250 g|
|Self raising flour (Plain flour could be used if SRF is not available)||250 g|
|Plain tea bags||2|
|Baking powder||1 tsp|
|Bicarbonate of soda||1 tsp|
|Juice of lemon||2 tsp|
Let’s get started:
prepare the date pulp.
You will need :
- Good quality dates – 250 g
- Plain tea bags – 2
- Bicarb – 1 tsp
- Water to fill upto the level of dates
(Traditionally this is done by soaking the dates overnight with a combination of hot water, plain tea powder and bicarb. However, my quicker and much easier method to make the same quality date pulp, in just 10-15min by boiling it made the whole process of making this cake super easy. (Interestingly, the idea of dropping tea bags into this, is purely to get a nice dark brown colour.)
- Remove the stem parts and destone the dates, place in a deep- bottom pan and fill with water just a little above the level of dates.
- Drop the tea bags, cover and boil until the water level dips to the bottom of the pan and the dates are soft
- Switch the flame off
- Mix 1 tsp of bicarbonate of soda into the pot, mix well
- Cover and let the dates cool off completely
- Once cooled, squeeze the tea bags and remove them
- Your date pulp is ready
Let’s get on with the cake now
- Pre heat the oven to 180C .
Oven temp conversion chart http://happyrecipes.co.uk/oven-temperature-conversion/
- Beat sugar and butter together for about 2 mins or until creamy, using an electric hand 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 comes into a smooth batter
- Add lemon juice, vanilla and salt
- Next, mix baking powder with flour and sieve it on to the batter
- Slowly fold the flour with a wooden spoon until everything comes to a creamy batter
- Line up a baking tray 12’ x 10’ (rectangular) with parchment paper and pour the batter in
- Lift the tray up and gently drop to the surface to let the air bubbles escape and the batter to spread and settle evenly
- Place the tray in the middle of the oven
- Bake for 20 – 30 mins or until a skewer comes out clean when stabbed in the middle of the cake. If the skewer comes out sticky, leave the cake a few mins more in the oven.
- Take the cake out of the oven and let it rest for 15 mins
- Gently, remove from the tray and let it cool on a wire rack
- Dip a knife in hot water before slicing the cake to avoid it from crumbling
- Always opt for the best quality wet dates for a flavourful cake
- Never open the oven door during the first 10mins of baking
- This cake taste best on the next day