I can never get enough of cakes. Indeed, baking has proved as the most therapeutic means to manage my anxious mind. Amid all others, baking a date cake and a banana cake seemed stress-free for me; given the fact that I am left with minimal utensils to wash and the cakes turn delectable and fluffy. However, the road to baking a moist and soft old-fashioned healthy date cake consist of not much hard work. Just some great quality dates and brown sugar and the win in all yours.
Ever since I had developed this cherished bond with baking aromatic cakes, there’s no stopping. In fact, all the eggs and fruits that my husband brings, would go into my cakes or tarts. I love how my fervent desire for cooking (or baking) is molding in its perfectly fitted manner. From blazing a cake to ashes to baking that perfectly soft and spongy cake, I have got my hands toward precision.
How temperature or material of the vessel affect while baking
And this date cake is the result of weeks of experimenting with temperatures, ingredients, vessels, and techniques. In case of baking, it is imperative to know that every oven has different features and the baking differs from an aluminum to a silicon vessel. So, you need to experiment with your vessels and temperatures of your oven before settling for a perfect spongy cake.
Unlike my other gooey or sticky date cakes, I decided to keep this a bit light, fluffy, and moist at the same time.
Date cake baking temperature may vary depending upon factors like vessels used, materials or size of the cake, etc. For this date cake, I used a rectangular silicon mold and an OTG to bake. I kept the temperature at 185 degrees Celsius for less than 20 minutes.
Here’s the recipe on how to make a perfect date cake, or a date and coffee cake:
- Pick a fistful of good quality dates and remove the seeds.
- Boil half a glass of water.
- Put the dates in the boiling water, stir in between intervals.
- Once the water soaks to half, leaving a mushy bottom, add a tablespoon of instant coffee powder.
- Stir for about two minutes and remove the pan.
- Once cooled, transfer to a food processor and reduce it to a smooth paste. You can also use a few tablespoons of milk if the blend seems too dry.
- The date paste is ready.
A Date and Coffee Cake Recipe
- Cake Mould
For the mush
- 10 Dates Good Quality
- 1 tbsp Coffee powder Instant coffee
- ½ Cup Water
The Date Cake
- 1 Cup All purpose flour
- 2 Tbsp Cocoa Powder
- 2 Eggs
- ½ Cup Sugar White and brown
- 1 Tsp Butter
- 3 Tbsp Refined oil
- 1 Tsp Baking powder
- 1 Tsp Vanilla essence
- 1 Pinch Baking soda
- 1 Pinch Salt
- Add the flour, baking powder, baking soda, coco powder, and salt in a bowl and seive the dry ingredients once or twice.
- In another bowl, break 2 eggs and add the granulated sugar and date mush.
- Using a hand mixer, beat the concoction for about 3-5 minutes, until it turns smooth.
- Gradually add the the vanilla essence, refined oil, and butter and beat again.
- Once all the ingredients are incorporated, add the dry ingredients in batches and beat using the electric whisk.
- Mix the ingredients well using a spatula.
- Transfer into a well-greased mold.
- Bake into a pre-heated oven for 20-25 minutes.
- Insert a skewer to check your cake.
For a fluffy date cake, make sure your mixture is not too concentrated or neither too runny. It has to be a smooth batter that doesn’t stick on your spatula in a “never-leaving” way.
Also, for mixing the wet ingredients, I used the same pan that I used for boiling the dates. Saved my time washing another utensil. 😉
Did your date cake turn out this good?
Share your experiences in the comments or write to me at firstname.lastname@example.org
Have an aromatic baking experience! 🙂