Date Cake - The Conscious Plant Kitchen

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Kek Kurma

www.theconsciousplantkitchen.com

ini Kek Kurma is a delicious tea cake filled with juicy pieces of Medjool dates and light orange flavors. It's a great cake to serve with a maple olive oil caramel or peanut butter caramel and a cup of tea.

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Masa persediaan30

Masa Memasak25

sejuk3

Jumlah masa4 25

Hidangan: keping

Kalori: 204kcal

Pengarang Carine Claudepierre

Ramuan

1 cawan Kurma Medjool pitted, finely chopped, 5.5 oz/155g (note 1)
1 cawan Air mendidih (nota 2)
⅓ cawan Minyak Zaitun Perisa Ringan (nota 3)
½ cawan Jus Oren (note 4) about 1 small orange + 1 tablespoon zest
1 sudu teh Ekstrak vanila
2 cawan Tepung serbaguna (nota 5)
2 sudu teh Serbuk penaik
½ sudu teh Serbuk penaik
½ cawan Gula Muscovado (nota 6)
1 sudu teh Kayu manis
¼ sudu teh Garam

Pilihan

½ cawan Kacang Walnut Cincang (nota 7)

Peribumi AS - metrik

arahan

Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper. Slightly oil the paper with oil. Set aside.
Finely chop the pitted dates into small bits. I like to cut each in half lengthwise and then chop in the other direction to form small cubes.
In a large mixing glass bowl, add the chopped dates and boiling water. Cover the bowl with a plate to prevent the water from evaporating. You will use this water in the cake batter. Set aside for 10 minutes.
Bring back the bowl with the date/water mixture - keep the water - and stir in muscovado sugar, orange juice, olive oil, vanilla extract, and 1 tablespoon of orange zest, if you like its tangy flavor.
Add in flour, baking powder, baking soda, salt, and cinnamon.
Stir to combine and form a smooth cake batter.
Fold in the chopped walnuts if used, and stir to incorporate evenly.
Pour the cake mixture into the prepared pan.
Bake the cake at 350°F (180°C) on the center rack for 25-35 minutes until a toothpick inserted in the center comes out clean.
Let it cool down for 10 minutes in the pan, then transfer it to a cooling rack. Keep it at room temperature for a few hours before slicing.

Nota

Nota 1: You can use other types of dates but they are less moist and the cake will be drier.

Nota 2: Make sure you measure the water after boiling, you need the amount to be precise, not evaporated as it's used as a binder in the recipe.

Nota 3: Or melted plant-based butter or other light-flavor oil.

Nota 4: If you don't like the orange flavor, swap for any milk, like almond milk, oat milk, or coconut milk.

Nota 5: White whole wheat or white spelt flour. For a gluten-free version, use my panduan penukaran bebas gluten.

Nota 6: You need the sugar in the cake because the dates are not blended, they don't sweeten the cake crumb. I like muscovado sugar in this cake because it's refined sugar-free and has more moisture than coconut sugar. Other tasty options are soft brown sugar, date sugar, or coconut sugar - but the cake is a bit dry with this last option.

Nota 7: Or chopped pecans, chopped almonds, or skip it for a nut-free option as seen in my pictures.

Pada Suhu Ambien: Store the cake unsliced in the fridge in an airtight box to keep it moist and fresh. Keep it for up to 4 days. Freeze it in a sealed box for up to 1 month. Thaw it the day before at room temperature.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Pemakanan