Ingredients
- Seedless dates - 500 g
- Eggs - 5
- All purpose flour - 250 g
- Powdered Sugar - 250 g
- Vanila extract - 3 tsp
- Baking powder - 1.5 tsp
- Baking soda - 1 tsp
- Butter - 250 g
Recipe
- Soak dates in 1 cup of hot water with 1 tsp of baking soda - previous day
- Bring butter to room temperature 4 hours before prep
- Press the soaked dates with a laddle and blend it in a blender until it becomes a paste (don’t have to drain the left over water in the dates before blending)
- Separate the white from the yellow of the eggs
- Beat the white with the beater until it becomes frothy
- Beat the butter in a separate bowl and then add sugar and beat as well. It should become a fine gel
- Add the frothy egg white to the butter/sugar mixture and blend it in
- Beat the yellow and add it as well and blend it in
- Mix all purpose flour with-baking powder and 1 pinch salt
- Add 1/4 of the flour mixture to the batter mixture while mixing clockwise with a laddle (DO NOT USE A BEATER). After its fully mixed add another 1/4 and repeat until all the flour mixture is added to the batter.
- Add the ground dates and vanilla extract to the batter andd mix them
- Pre-heat oven to 350 F (190 C)
- Add the mixture to cake tray after coating it with butter to prevent the cake from sticking
- Set timer for 20 minutes and place the cake tray in pre-heated oven
- After 20 minutes reduce the temperature to 325 F and bake for 10 more minutes
- Finally reduce the temperature to 300 F and bake for 10 more minutes
- Gently poke the cake with a fork or toothpick to check for consistency. If the cake is not fully cooked the fork will dig in easily.
- If the cake is not fully cooked let it bake for 10 more minutes (optional) ONLY if it doesn’t appear too burned on the outside
- Once fully cooked remove the cake from the oven and invert it onto a tray. The cake should drop easily onto a flat surface
- If there is dark rim on the cake delicately trim them away
- Slice and serve. Enjoy!
