Date is one of my favourite. I do use dates in my baking a lot. I got so many requests asking for date cup cakes and thought of doing it for them. After baking I had a cup of tea with that so nice and beautiful, fluffy little cakes. its really nice with out any icing or sauces. Just enough sugar for my taste. But if you like your cup cakes to be very sweet try adding a bit more sugar.

Dates are rich in fibre and lots of vitamins and minerals. If you can buy fresh dates thats the best.Its  very nice in cakes and all other sweets.

Mixing bicarbonate of soda make this cake soft and fluffy.  you can add few more grams of extra dates for this recipe too.

Cann leave this cake about a week out side in air tight container or can freeze about 3-6 months.

Ingredients

  • 200g Dates
  • 75ml water
  • 1 tsp Vanilla
  • 50g Brown sugar
  • 2 Eggs
  • 100g Self raising flour
  • 50g Butter
  • 1/4 tsp bicarbonate of soda

Method

  1. Add the dates in to a pot with water. Bring it to boil. Add bicarbonate of soda in to it. Stir and leave aside.
  2. Next add sugar and butter and mix well.
  3. Add eggs and whisk well.
  4. Add flour on a low speed and mix well.
  5. After add vanilla and dates and whisk until it breaks the dates.
  6. Pour in to muffin holes.
  7. Bake on 170c about 20-30 minutes or until a skewer inserted comes out clean.
Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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