Red Sugar Jujube Cake
A soft, moist Chinese cake naturally sweetened with red sugar and studded with chewy jujube dates. This traditional treat has a subtle caramel flavor and tender crumb.
Story
This classic Chinese cake, known as hongzao gao, is a beloved traditional dessert. The combination of red sugar and sweet jujube dates creates a naturally sweet flavor with hints of caramel. It's perfect for afternoon tea or as a comforting treat.
Ingredients
red sugar (brown sugar)
100 grams
dried jujube dates, pitted and chopped
80 grams
all-purpose flour
150 grams
eggs
3 large
vegetable oil
60 ml
milk
80 ml
baking powder
1 teaspoon
vanilla extract
1/2 teaspoon
Instructions
1
Prep the dates
Roughly chop the pitted jujube dates into small pieces. If they feel a bit dry, soak them in warm water for 10 minutes, then pat completely dry with a paper towel.
2
Mix wet ingredients
In a large bowl, whisk together the eggs and red sugar until the sugar dissolves and the mixture becomes slightly pale and foamy, about 3 minutes. Add the vegetable oil, milk, and vanilla, mixing until smooth.
3
Combine dry ingredients
Sift the flour and baking powder together directly over the wet mixture. Fold gently using a spatula until just combined—don't overmix or the cake will be tough.
4
Add jujube and bake
Fold in the chopped jujube pieces. Pour the batter into a greased 8-inch cake pan. Bake in a preheated 350°F (175°C) oven for 35-40 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly before slicing.
