Ingredients:
- Dates (seedless): 1 cup (approximately 20-25 dates)
- Milk: 1 cup
- All-purpose flour (Maida): 1 cup
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Sugar: ½ cup (adjust to taste)
- Vegetable oil: ¼ cup
- Chopped nuts (optional): ¼ cup (e.g., almonds, cashews, or walnuts)
Instructions:
- Prepare the Date Mixture:
- Soak the dates in warm milk for about 30 minutes to soften them.
- After soaking, blend the dates and milk into a smooth paste. Set aside.
- Mix Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, baking soda, and baking powder. Mix well to combine.
- Combine Wet and Dry Mixtures:
- Add the sugar and vegetable oil to the date paste. Mix until the sugar dissolves.
- Gradually fold in the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender cake.
- Incorporate Nuts (Optional):
- Gently fold in the chopped nuts if you’re using them.
- Bake the Cake:
- Preheat your oven to 180°C (350°F).
- Grease a cake tin and pour the batter evenly into the prepared tin.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool completely before slicing.
- Serve as is, or with a drizzle of chocolate sauce for added indulgence.
This eggless date cake is moist and flavorful, making it a perfect treat for any occasion. Enjoy your baking!
