- Ingredients
- 250g dates (use soft, juicy dates, not dry ones)
- 1/4 cup (60ml) milk
- 1/3 cup (80g) sugar
- 1/2 cup (120ml) oil
- 2 eggs
- 3/4 cup (90g) flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Walnuts or almonds for decoration
- Directions
- Prepare the Dates:
- Take 250g of dates, remove the pits, and chop them into quarters. Ensure the dates are soft and juicy.
- Place the chopped dates in a frying pan with 1/4 cup of warm milk. Heat it on medium flame until the milk warms up. Let the dates soak in the milk for 20-25 minutes.
- Blend the Mixture:
- Add 1/2 cup oil and 1/3 cup sugar to a blender. Blend well until the sugar dissolves.
- Add the soaked dates and milk mixture to the blender. Blend for about 2 minutes until smooth.
- Add the Eggs:
- Add the eggs to the blender one at a time, blending well after each addition to ensure they are well incorporated.
- Prepare the Batter:
- Pour the blended mixture into a large bowl.
- Sift 3/4 cup flour and 1 teaspoon baking powder together, then gently fold into the date mixture.
- Add 1 teaspoon vanilla extract and mix gently to ensure everything is well combined.
- Prepare the Baking Pan:
- Grease a baking pan with oil and line it with butter paper. Pour the batter into the prepared pan.
- Decorate with walnuts or almonds on top.
- Bake the Cake:
- Preheat your oven to 180°C (350°F).
- Bake the cake for 20-25 minutes. Check with a toothpick; if it comes out clean, the cake is done.
- If you don’t have an oven, you can use a heavy-bottomed pan on a stove. Preheat the pan, place a trivet, and put the baking pan on top. Cover and bake for 25-30 minutes on low flame.
- Cool and Serve:
- Let the cake cool in the pan before transferring it to a wire rack.
- Slice and serve the cake once it has cooled.
- Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Enjoy a slice with a cup of tea or coffee.
Dust with powdered sugar for an extra touch of sweetness
