Ultra-Moist Date Cake
A rich, naturally sweet date cake packed with velvety Medjool dates and crunchy cashews. Perfectly baked, irresistibly soft, and ideal with a warm cup of tea!
Ingredients:
- 230g Pitted Medjool dates
- ¾ cup Lukewarm water
- 1 tsp Bicarbonate soda
- 4 Eggs
- 225g All-purpose flour
- 225g Unsalted butter (softened)
- 225g Sugar
- 1 tsp Vanilla extract
- 1 pinch Salt
- 50g Chopped cashews
How to Make Date Cake:
- In a bowl, combine the lukewarm water and bicarbonate soda.
- Add the pitted Medjool dates and let them soak for 3–4 hours (or until the dates absorb all the water and become soft).
- In a large mixing bowl, beat the unsalted butter and sugar together until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gently fold in the soaked dates.
- Mix the pinch of salt into the all-purpose flour.
- Gradually add the flour mixture into the wet batter, mixing until smooth and combined.
- Fold in the chopped cashews.
- Preheat your oven to 180°C.
- Pour the batter into a prepared baking tin and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing and serving!
