Today, we’re diving into the heartwarming realm of baking to create a timeless classic – the Date and Walnut Cake. This cake isn’t just a recipe; it’s a journey back to simple, wholesome goodness.In this blog post, we’ll explore the art of baking this moist, flavorful cake that has graced kitchen tables for generations. From the initial blend of ingredients to the moment you slice through the finished masterpiece, we’ll uncover the secrets to creating a treat that not only satiates your sweet tooth but also warms your soul.
It’s time to celebrate the magic of homemade goodness with a slice of Date and Walnut Cake!
INGREDIENTS USED IN DATES AND WALNUT CAKE
MEDJOOL DATES
Dates are a wonderful ingredient to use in baking, adding natural sweetness, moisture, and a unique flavor profile to various recipes like muffins, cookies, and cakes. Also they are packed with essential nutrients such as fiber, vitamins (including B vitamins), and minerals (such as potassium, magnesium, and copper). Adding dates to your cake not only enhances the nutritional profile but also contributes to the overall well-being of those enjoying the treat.
WHOLEWHEAT FLOUR I.E ATTA
Wholewheat flour is heavier than the commonly used, all-purpose flour. This is why, all around the world, people widely use all-purpose flour to make baked goods. While using whole wheat flour, it becomes important to incorporate air into the other elements of the dessert. One definite way to do that is by making sure you sift your dry ingredients instead of just adding them in the bowl with the wet ingredients.
OIL
Oil adds richness and tenderness to baked goods. It creates a tender crumb and a moist mouthfeel, contributing to the overall texture of the finished product. It also helps extend the shelf life of baked goods by retarding the staling process. Oil creates a barrier that slows down moisture loss, keeping the mango cake moist and fresh for a longer period. Any neutral, odour free oil works well for this dates and wholewheat cake recipe.
MILK
Milk is a liquid ingredient that adds moisture to baked goods. It contributes to the overall hydration of the dough or batter, keeping the final product moist and tender.I prefer using whole milk for this recipe but you can use any kind of milk as per your preference and nutritional needs. I have used Nestle toned milk for this recipe. Milk adds a creamy and slightly sweet flavor to baked goods. It enhances the overall taste profile and enriches the flavor of ingredients like flour, sugar, and fat.
BAKING POWDER AND BAKING SODA
I used both baking powder and baking soda for this recipe. Both are leavening agents and play their roles in different ways.
JAGGERY
We are making this cake with jaggery and not with any refined sugar. I bet your parents and grandparents will be very happy to know this fact once you serve this cake in front of them! The flavor of jaggery goes really well with whole wheat flour too. However, if you want, you can also use plain caster sugar here instead or do a mix of both and add 50% of jaggery and 50% of caster sugar here.
EQUIPMENT USED FOR MAKING DATES AND WALNUT CAKE
This recipe doesn’t require a lot of equipment. Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
A few mixing bowls and a whisk is what you need to prepare the date and walnut cake batter in.
A spatula is my favourite kitchen equipment and always comes in handy at a lot of stages.
You would require a blender to blend soaked dates to make a paste. I have used nutri blender for this recipe.
TIPS TO MAKE DATES AND WALNUT CAKE
- Sieve the dry ingredients to make sure they are homogeneous.
- Make sure to soak the dates in warm milk properly and make a lump free dates paste to make a smooth cake batter.
- I have added walnuts but it can either be omitted or can be switched for other flavours or nuts like cocoa powder, pecans , almonds, etc.
- Store the cake in an airtight container for up to 4-5 days or refrigerate up to a week.
OTHER TEA CAKE RECIPES ON THE BLOG
- 10 medjool dates
- 1+ ¾ cup milk
- 6 tbsp oil
- 6 tbsp jaggery
- ½ tsp vanilla extract
- 1+1/4 cup wholewheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup walnuts, chopped
- Chocolate glaze -
- ½ cup dark chocolate
- 2 tbsp oil
- ¼ cup chopped walnuts
- Preheat the oven at 180 degree Celsius and line a 5 inch cake tin with parchment paper.
- Start by removing the seeds from the dates and soak them in 1+ ¾ cup of warm milk for 1-2 mins.
- After soaking, transfer them to a blender and blend until you achieve a smooth puree.
- In a large bowl, combine the dates puree with the remaining
- oil, jaggery and vanilla extract.
- Now add wholewheat flour, baking powder & baking soda to the mixture and thoroughly mix them together.
- Now fold in the chopped walnuts.
- Transfer the batter into the lined cake tin and bake the cake for 40-45 mins untill a skewer comes out clean.
- Meanwhile for the chocolate glaze, mix the melted dark chocolate with oil.
- Fold in the chopped walnuts and let it cool.
- Pour the chocolate glaze on the cake when it comes to room temperature and enjoy!
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