Skip to main content

Date Cake

We were each given 2kg worth of dates that I know will go to waste cos we don't eat dates unless it's made into something else. 

It also looks gross packed like that.

Tried two recipes, one is a date cake and another is an energy bar of sorts. Many said try sticky date pudding but I am lazy to make the toffee sauce. The energy bar was basically dates, oats and nuts packed together and baked and I froze them for quick breakfasts. Not something I'd repeat, but the date cake is worth making over and over!

Original recipe from here, but as usual I don't measure properly.

Date Cake

2 cups pitted dates (original calls for 1 1/2 cups)
1 1/2 cups water
1 tsp baking soda
113g butter, softened
1 tsp vanilla essence
120g sugar (original calls for 150g)
2 large eggs
1 1/2 cup flour
2 tsp baking powder
  1. Boil the pitted dates in water until the dates are mush and forms a thick paste, about 5 minutes. Add baking soda, mix well (it'll bubble!) and set aside.
  2. Cream butter and sugar together, then eggs. Add the flour and baking powder and lastly the dates.
  3. Bake for 40 min in a greased 8 inch baking tin at 170 degrees Celsius.


Cake batter before baking. Didn't expect it to be so light in colour.



It was moist, fluffy not so sweet and definitely doesn't feel like eating dates! I added pistachios too since I have those to clear and goes well with dates.
Labels:

Comments

Post a Comment

Popular posts from this blog

Bubur Asyura

Finally made this! Have been wanting to do so cos this porridge has loads of nuts. Not exactly a healthy porridge though since there's coconut milk. I already have most of the ingredients and had the time, so why not! I realise there's different types of bubur Asyura but I settled for the one closest to us, the Johor version . There's a lottt of ingredients, so I'll list in order of which goes into the pot first. I also boiled the mutton a day earlier so I can collect and throw away the fat from the stock. Bubur Asyura Saute: 1 stalk lemongrass 1 cinnamon stick 1 star anise 3 cardamoms 5 cloves 2 big onions, sliced 1 inch ginger, sliced 3 garlic, sliced 10 cups water (half is mutton stock, half water) 1 cup rice, washed 300g mutton, already cooked and shredded 1 tbsp soto powder 1/3 cup dhal, soaked in water for 10 min 1/3 cup peanuts, washed 1 1/2 carrots, diced 1 can chickpeas, washed 1 can kacang pool, washed 1/2 can sweet corn, washed 1 small box coconut milk Heat o...
Post a Comment
Read more

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...
1 comment
Read more

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...
Post a Comment
Read more