Description
A recipe I started making for my Muslim friends for when they celebrate Eid, and I was able to share with my Sikh grandmother who is vegetarian and doesn’t eat eggs. I got the original recipe from an Indian cooking blog, but modified it to the recipe I currently use below. Now it’s my most requested cake no matter what the occasion! Delicious on its own, with a cup of tea, or warmed up and topped with vanilla ice cream!
Ingredients
- ¾ cup milk
- 18 dates, pitted and left whole
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract (Optional)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (Optional)
- ¼ cup chopped walnuts (Optional)
Instructions
- Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours
- refrigerated. For best flavor
- refrigerate dates and milk overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
- Transfer milk and dates to food processor
- add brown sugar
- and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
- Whisk flour
- baking soda
- and cinnamon in a bowl until thoroughly combined. Pulse flour mixture
- about 1/4 cup at a time
- into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean
- about 40 minutes.
Servings: 8