This is one of those many tea cakes that I like with low sweet taste, but definitely able to satisfy the sweet tooth. Some would argue that is is healthy, but more than that it provides a warm comforting taste reminiscent of the holidays. Goes with everything and a cinch to make. Looks more complicated than it is, which is ideal for the last minute guests coming over for a quick visit.
- Low sweet, but satisfying dessert
- Quick mashup of ingredients
- Not the lowest on calories but healthier than most sweets
- 2 eggs (room temperature)
- 1 cup of brown sugar
- 1 cup of pitted dates
- ¼ cup of milk
- ¼ cup of oil
- 2 cups of flour
- 1 tbsp baking powder
- ½ cup of mixed nuts (almonds, pistachios, walnuts or any other mix)
Kitchen things you’ll need:
- Large mixing bowl
- Loaf pan or bundt cake pan (the donut shaped one)
- Mixer or hand mixer
- Soak the pitted dates in water for about 15 to 20min
- Preheat oven to 175°C (350°F)
- Mix all the dry ingredients (flour, sugar, baking powder) into a large bowl and mix.
- Add the wet ingredients (oil and milk) and the 2 eggs one at a time and mix, then add the soaked dates.
- Adjust the amount of nuts to preference, and you can either process them into small bits or keep them chunky and add them as is into the mix.
- Grease up the baking pan and pour the entire mix in, ensure that the inside is fully cooked after about 35min with a toothpick down the centre.
- When done either top with powdered sugar, cinnamon or both.
- You can add a pinch of nutmeg, cloves, and/or cardamom to the pix to give it more spice and warmth; even saffron for a more luxurious flavour.
- As an alternative you can top with a little bit of diluted tahini sauce (with water) or honey and add more nuts on top.
- You can also serve this well as a hot cake with a dollop of vanilla ice cream.