Bolo de tâmaras (1 tigela, sem manteiga, sem ovos)

Esta Bolo de tâmaras 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.

Índice

+ Ver mais- Ver menos

I love making healthier cakes, like my Bolo de Chocolate com Coco but I also love the flavors of dates and oranges together, so I made a special cake just for that.

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, fotos do processo e dicas de confeitaria!

Bolo de tâmaras

Esta Bolo de tâmaras 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.

5 da 16 votos

Impressão Revisão Economize Salvo!

Partilhar no Facebook pino Salvar no e-mail

Tempo de preparação: 30 minutos minutos

Hora de cozinhar: 25 minutos minutos

legal: 3 horas horas

Tempo total: 4 horas horas 25 minutos minutos

Curso: Café da Manhã, Sobremesa, Lanche

Cozinha: americano

Dose: 12 fatias

Calorias: 204 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

1x2x3x

Ingredientes

Sistema americano - métrico

• ▢ 1 xícara Datas Medjool - sem caroço, picado finamente, 155 g (nota 1)
• ▢ 1 xícara Água fervente - (nota 2)
• ▢ ⅓ xícara Azeite de Oliva de Sabor Suave - (nota 3)
• ▢ ½ xícara Suco de Laranja - (note 4) about 1 small orange + 1 tablespoon zest
• ▢ 1 colher de chá de extrato de baunilha
• ▢ 2 copos Farinha para todos os fins - (nota 5)
• ▢ 2 colheres de chá Fermento em pó
• ▢ ½ colher de chá Bicarbonato de sódio
• ▢ ½ xícara Açúcar mascavo - (nota 6)
• ▢ 1 colher de chá Canela
• ▢ ¼ colher de chá sal

Opcional

• ▢ ½ xícara Nozes picadas - (nota 7)

Instruções

• 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.
• Deixe esfriar por 10 minutos na forma e, em seguida, transfira para uma grade de resfriamento. Mantenha em temperatura ambiente por algumas horas antes de fatiar.

Notas

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

notas 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.

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

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

notas 5: White whole wheat or white spelt flour. For a gluten-free version, use my guia de conversão para sem glúten.

notas 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.

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

Armazenamento: 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.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Partilhar no Facebook Pin da Receita

Nutrição

Servindo: 1fatia (de 12 fatias) | Calorias: 204kcal | Carboidratos: 35.5g | Proteína: 2.5g | Gordura: 6.2g | Gordura saturada: 0.9g | Gordura poliinsaturada: 0.7g | Gordura monoinsaturada: 4.4g | Sódio: 169.1mg | Potássio: 141.8mg | Fibra: 1.5g | Açúcar: 18g | Vitamina A: 39.4IU | Vitamina C: 5.2mg | Cálcio: 61.3mg | Ferro: 1.3mg | Magnésio: 13.7mg | Fósforo: 47mg | Zinco: 0.2mg

Ingredientes e Substituições

You only need a handful of wholesome ingredients to make these, here’s how to pick and swap them:

• Datas Medjool – They provide sweetness and moisture, and a rich, caramel-like flavor. It’s a date cake, so you can’t swap it.
• Água – Boiled water softens the dates and helps them release their natural sugars.
• Azeite de oliva light – This adds moisture and tenderness. Melted plant-based butter or other light-flavor oils are fine too.
• Suco de Laranja – This adds a bright, citrus flavor. Dairy-free milk works as well.
• de extrato de baunilha – Isso realça o sabor geral.
• Farinha para todos os fins – This provides structure to the cake. White whole wheat or white spelt flour also work. For a gluten-free version, use my guia de conversão para sem glúten.
• Fermento em pó – This helps the cake rise and makes a soft and fluffy crumb.
• Bicarbonato de sódio – This helps the cake rise and adds tenderness.
• Açúcar mascavo – This sweetens the cake with a rich, molasses-like flavor. Brown sugar, date sugar, or coconut sugar also work.
• Canela – This adds warm, sweet spice.
• Nozes picadas – They contribute a nutty flavor and crunch. Chopped pecans or almonds also work.

How to Make Date Cake

This is a really easy cake to make in one bowl. Here’s how in a few pictures.

Chop the dates and let them soak in boiling water for 10 minutes.

Pour them in a mixing bowl and add all the other ingredients.

Stir the batter until it’s just combined and transfer it to a springform pan.

Bake the cake at 350°F (180°C) on the center rack for 25-35 minutes.

Dicas de confeitaria da Carine

Let me share a few more tips to make sure you make the best cake you can!

• Check Baking – Don’t overbake the cake! Remove it from the oven as soon as it’s golden brown and a pick inserted in the center comes out clean.
• More Crunch – Add 1/2 cup chopped walnuts for a lovely crunch in the crumb
• Moist Topping – Serve the cake with caramel to add moisture – try my maple olive oil caramel or caramelo de manteiga de amendoim for healthy options.
• Sugar Needed – Don’t skip the added sugar. While dates are sweet, since they are not blended in the batter, they don’t sweeten it too much. Without sugar, the crumb will be dry and not sweet, the sweetness will only appear where the piece of dates appears, which to me, is not sweet enough.

More Fruit Cake Recipes

Bolo de Cenoura

Bolo de Café com Mirtilo

Bolo de Chocolate com Coco

Bolo de Limão com 4 Ingredientes