DATES & WALNUTS MOIST CAKE
| ULTIMATE RECIPE
Gracious Treatz at YOUTUBE.com
Red Dates & Walnut Moist Cake – This cake is super moist, amazingly. The fragrant is phenomenal as you can smell it from the oven and when the cake is out, the room is filled with such pleasant smell. I got hungry and couldn’t wait to dive in. Love the texture of the cake. The dates made it a little chewy and crunchy at the same time with the walnuts. I love coffee and adding into the cake is just nice for me but you can definitely leave it out by just adding hot water. I made the eggless version as well. Honestly I can’t tell the difference. Now it’s your turn to give it a try. Let me know your feedback in the comment box down below. Enjoy!
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Ingredients:
I used a loaf pan of 20 x 10 x 7.5cm
250g [2 cups] red dates
85g [1 cup] walnuts
60g [¼ cup] butter
6g [1 tbsp] espresso coffee OR 6g [2 tsp] instant coffee (optional)
120g [½ cup] hot water
4g [1 tsp] baking soda
150g [¾ cup] castor sugar
1 large egg OR 60g [¼ cup] plain yogurt
225g [1¾ cup + 1 tbsp] self-raising flour
¼ tsp salt
Instructions:
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Preheat oven at 170°C/340°F.
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Lightly chop the dates and walnuts. Set them aside.
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Brew some espresso coffee with hot water. You can also use instant coffee powder for your convenience or preference. You can also omit the coffee totally if you don’t desire coffee.
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In a large mixing bowl, add in the chopped dates, baking soda, butter and sugar. Add in the hot water espresso mixture. Mix until the butter is melted. Set aside for cooling.
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In another bowl, sift the flour and salt.
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Back to the dates and coffee mixture. The mixture should be cooled by now. Add 1 egg into it. Mix until well combined.
Egg substitute: add in the plain yogurt instead. Mix until well combined.
7. Add in the sift ingredients in 2 batches. Mix until combined, do not over mix.
8. Add in the walnuts.
9. Transfer the batter into the prepared pan, greased and lined with parchment paper.
10. With a spatula, spread the batter evenly. Add some chopped walnuts on top.
11. Bake in preheated oven at 170°C/340°F for 50-60 minutes. If you notice the top start to crack, you may turn down the temperature to 160°C/320°F (depending on individual oven).
12. Remove cake from the pan, let it cool completely before slicing.
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