Date Cake Recipe
Baking temperature: In the middle of the oven, bake at 140 degrees for 45 minutes.
Mold: An 11-inch medium baking pan.
Serving size: This amount is relatively large, and the 11-inch mold is full. If you want to make less, you can halve it based on this recipe.
Storage: Store at room temperature for 2-3 days in a sealed bag. Refrigerate for 3-5 days, it is not recommended to store for too long.
For the choice of red dates, I recommend choosing the ones with larger size and thicker flesh, so that the sweetness of the dates will be very high and the taste will be good. I used small gray dates, because a friend sent a box a few days ago, I really don’t know how to solve it except for porridge, so I decided to make some jujube cakes.
Brown sugar supplements iron and blood, which is very beneficial to the body. Because red dates already contain sugar, the amount of brown sugar here can be increased or decreased according to your own preferences.
Because corn oil is an odorless cooking oil, it is not recommended to use other substitutes (except olive oil).
Baking powder is to make the date cake more fluffy and soft. It is not recommended to remove it. If you don't like it, you can leave it out. Baking powder should use aluminum-free baking powder, which is not harmful to human body.
For sesame seeds, it is best to choose raw sesame seeds, as the taste will be more fragrant.
- 300g red dates
- 360g low-gluten flour
- 4 eggs
- 80g brown sugar
- Corn oil 70g
- Baking powder 3g
- baking soda
- Raw white sesame
Wash the red dates, remove the core, put them in a pot, add water and cook until soft.
After boiling, pour out the excess juice and leave a part, then add brown sugar to melt it and let it cool. After it cools, pour it into the food processor and whip it into red date puree.
Take 450 grams of red jujube puree, add eggs and mix well.
Sift half of the flour into the egg mixture, and use a silicone spatula to mix evenly. Then sift the remaining flour into the batter and mix well.
After the batter is mixed, add corn oil and mix well. You can also add corn oil after mixing the egg liquid and the jujube puree. The corn oil is added to make the jujube cake more moist and tender.
Line the mold with oiled paper, pour the batter into the mold, spread it out with a spatula, and sprinkle with raw white sesame seeds.
Preheat the oven in advance, set the middle layer of the oven to 140 degrees, and bake for 45 minutes.
Take out the baked jujube cake, put it on the iron rack to cool, and cut it into small pieces when eating. Very tasty and nutritious.
Different flours have different water absorption, and the ingredients of jujube paste are slightly adjusted according to your own situation.
Different oven brands will have different temperatures, please refer to the respective oven temperature.