New Date Paste Cake (Makes 12)
Date-paste cake fresh from the oven🧁 Brown sugar and smooth date paste make it moist and soft, while chopped walnuts and pumpkin seeds on top add fragrant crunch. The warm aroma of dates fills the room—soft, fluffy, and not too sweet, with a walnut crunch in every bite. Too delicious to stop!✨ #BakingEveryday
Ingredients
bread flour
70 g
cake flour
70 g
eggs
150 g
brown sugar
110 g
milk
40 g
corn oil
140 g
chopped walnuts
75 g (50 g for decoration)
salt
1.5 g
baking soda
1.5 g
baking powder
2.5 g
Instructions
1
Step 1
Add 150 g of beaten eggs to 110 g of brown sugar.
2
Step 2
Whisk until evenly combined and the brown sugar has dissolved.
3
Step 3
Continue whisking until smooth and even.
4
Step 4
Add 130 g of date paste and continue whisking until smooth.
5
Step 5
Add another 40 g of milk and continue whisking until smooth.
6
Step 6
Sift in the flours, salt, baking powder, and baking soda.
7
Step 7
Continue mixing until no dry flour remains.
8
Step 8
The batter should be thick.
9
Step 9
Add the 140 g of corn oil in portions.
10
Step 10
Whisk until thick and pale, allowing the oil to be fully incorporated. Add the next portion only after each addition has been absorbed.
11
Step 11
Fold in 25 g of chopped walnuts.
12
Step 12
Stir until evenly combined.
13
Step 13
Place paper liners in the molds.
14
Step 14
Transfer the batter to a piping bag and pipe it into the molds, filling each about 8–9 tenths full.
15
Step 15
Sprinkle with chopped walnuts, white sesame seeds, and pumpkin seeds.
16
Step 16
Place in a preheated oven and bake on the middle rack for 25 minutes at 200°C top heat and 170°C bottom heat.
17
Step 17
The cake is done; remove it from the oven.
18
Step 18
The cake has a rich date aroma.
19
Step 19
Here is a photo of the finished cake.
20
Step 20
Here is one more photo.
21
Step 21
The cake is soft with a rich texture.
