Today is day 4 and its the final day post for this week and the recipe is Dates cake under the eggless cake series.I wanted to try this cake ever since I bookmarked from Divya's space.
In the original recipe the cake looks dark brown color like a fruit cake.But mine was came out light so pale. Its may be due to the color of the dates and also I cooked the dates with milk instead of water.That's the reason couldn't achieve a dark brown color like the original one.The cake came out so spongy with a perfect texture and the addition of cardamom powder makes it more flavorful.
This cake can be eaten as such but it tastes awesome when its served along with a scoop of vanilla ice cream.Off to the recipe..............................................
Eggless Butterless Dates Cake
Basic Information Preparation time 15 minutes
Cooking time 30-40 minutes
Makes 8 inch cake
Ingredients
Ingredient | Quantity |
|---|---|
All purpose flour | 11/4 cups |
Dates/perichampazham | 16-20 |
Olive oil or any neutral oil | 6 tbs |
Sugar | 6 tbs |
Baking powder | 11/5 tsp |
Baking soda | 1/4 tsp |
| Custard powder | 2 tbs |
| Salt | a pinch |
| Cardamom powder/ellakai | 1/4 tsp |
| Milk | 1/2 cup |
| Cashews/mudiri | 10-15(chopped) |
| Nutmeg and cinnamon powder | a pinch each(optional) |
- Take all purpose flour,baking soda and powder and sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour or put a parchment paper.Keep it aside.
- Now in a pan take the milk and dates and cook it for 10 minutes or till the dates become soft.Let it cool down completely and grind it to a fine paste.
- Pre- heat the oven in 350 F and in a mixing bowl take the oil and sugar,beat it well with a whisker or hand blend till it becomes frothy.Add in the ground dates paste and mix it well.Now add the sieved flour and cardamom powder,nutmeg and cinnamon powder(if you are using).
- Mix it well with the spatula gently,now add in the chopped cashews and give it a mix.Transfer the cake batter to the baking pan and bake it in the pre- heated oven for 35-40 minutes or a tooth pick comes out clean.After couple of minutes invert the cake to a wire rack and remove the parchment paper.Let it cool completely,after cooling slice it.
- Store it in a container,after it cools down completely.
- If the consistency of the batter is too thick then add some re milk and adjust the consistency.
- Sieve the flour for couple of times,its necessary to get a nice texture.
- Do not bake it for more than 40 minutes.
- This cake can be stored in room temperature in air tight container for two days.
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