Date cake

Serves 1
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Directions

  1. 1Chop the dates.
  2. 2Chop the dates.
  3. 3Chop the dates.
  4. 4Soften the dates in hot water for 15 to 20 minutes.
  5. 5Soften the dates in hot water for 15 to 20 minutes.
  6. 6Soften the dates in hot water for 15 to 20 minutes.
  7. 7Blend the dates.
  8. 8Blend the dates.
  9. 9Blend the dates.
  10. 10Combine blended dates with egg, oil, vanilla, and cinnamon.
  11. 11Combine blended dates with egg, oil, vanilla, and cinnamon.
  12. 12Combine blended dates with egg, oil, vanilla, and cinnamon.
  13. 13Add powdered sugar.
  14. 14Add powdered sugar.
  15. 15Add powdered sugar.
  16. 16Mix the wet ingredients with the dry ingredients.
  17. 17Mix the wet ingredients with the dry ingredients.
  18. 18Mix the wet ingredients with the dry ingredients.
  19. 19Pour batter into a greased baking dish.
  20. 20Pour batter into a greased baking dish.
  21. 21Pour batter into a greased baking dish.
  22. 22Bake at 350 degrees for 25 to 30 minutes.
  23. 23Bake at 350 degrees for 25 to 30 minutes.
  24. 24Bake at 350 degrees for 25 to 30 minutes.
  25. 25Make a simple caramel sauce with dulce de leche and milk.
  26. 26Make a simple caramel sauce with dulce de leche and milk.
  27. 27Make a simple caramel sauce with dulce de leche and milk.
  28. 28Stir well for about 3 minutes until it is creamy and velvety.
  29. 29Stir well for about 3 minutes until it is creamy and velvety.
  30. 30Stir well for about 3 minutes until it is creamy and velvety.
  31. 31Drizzle caramel sauce over the cake.
  32. 32Drizzle caramel sauce over the cake.
  33. 33Drizzle caramel sauce over the cake.
  34. 34Top with walnuts and chopped dates.
  35. 35Top with walnuts and chopped dates.
  36. 36Top with walnuts and chopped dates.

Ingredients

  • 10 each Medjool dates pitted and halved
  • 10 each Medjool dates pitted and halved
  • 10 each Medjool dates pitted and halved
  • 150 g Medjool dates pitted and halved
  • 150 g Medjool dates pitted and halved
  • 150 g Medjool dates pitted and halved
  • 1 cup boiled water
  • 1 cup boiled water
  • 1 cup boiled water
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 0.5 cup light tasting oil
  • 0.5 cup light tasting oil
  • 0.5 cup light tasting oil
  • 95 g light tasting oil
  • 95 g light tasting oil
  • 95 g light tasting oil
  • 120 ml light tasting oil
  • 120 ml light tasting oil
  • 120 ml light tasting oil
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 60 g powdered sugar
  • 60 g powdered sugar
  • 60 g powdered sugar
  • 1 cup All-purpose flour
  • 1 cup All-purpose flour
  • 1 cup All-purpose flour
  • 130 g All-purpose flour
  • 130 g All-purpose flour
  • 130 g All-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon baking powder
  • 1 Tablespoon baking powder
  • 1 can dulce de leche
  • 1 can dulce de leche
  • 1 can dulce de leche
  • 0.5 cup milk of choice
  • 0.5 cup milk of choice
  • 0.5 cup milk of choice
  • walnuts
  • walnuts
  • walnuts

Equipment

knifecutting boardbowlsblenderelectric mixerwooden spoonbaking dishovensaucepanstove

Tips

  • Have the full recipe in the caption below.
  • The cake pairs well with a cup of tea after iftar or the morning of Eid.
  • Garnish with chopped walnuts and dates