There are some things I cook with the sole intention of posting them on the blog. But before I even finish cooking, they somehow vanish in a jiffy!
So there is no time for photography — and sometimes, not even anything left to taste and check the final outcome. 😄
This is one such dish.
I have baked this cake at least 10 times, and every single time it has been wiped clean before I could even pick up the camera and start clicking.
Although it's every cook's delight to know that the food has been devoured, I'm always left a little disappointed that I didn't get any pictures for the blog.
So, you better be careful when you bake this one... it's likely to be finished long before the cake has even cooled down! 😄
I came across this recipe in a magazine, but I've altered it over time to suit my taste buds.
Apologies for the not-so-appealing picture. Trust me, though — no one can stop at just one piece!
Ingredients
- Deseeded dates – 40
- Sugar or jaggery – 1½ cups
- Milk – 1½ cups
- Cooking oil – 1 cup
- All-purpose flour or wheat flour – 2 cups
- Baking powder – ½ tsp
- Baking soda – 1 tsp
- Mixed nuts – optional
Baking Method
In a microwave-safe bowl, add the dates and milk. Microwave for 2 minutes, or until the mixture is hot.
Set aside and allow the mixture to cool completely.
Grind the dates and milk mixture along with the sugar to a smooth paste.
Add the cooking oil and blend once more.
Sift together the flour, baking powder and baking soda.
Gradually add the sifted flour mixture to the date puree, a little at a time, gently mixing until all the flour has been incorporated.
If using mixed nuts, add them at this stage and mix well.
Grease an oven-safe baking dish and pour in the cake batter.
Preheat the oven to 180°C and bake for approximately 40 minutes, or until a knife or skewer inserted into the centre comes out clean.
Allow the cake to cool before slicing — if you can keep everyone away from it long enough! 😄
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