Jujube walnut cake

Overview

In autumn and winter, hands and feet tend to get cold, so it is very suitable to eat red dates. Red dates have the effect of nourishing blood and replenishing qi. There are many ways to eat red dates. Today I will share one of the ways to eat red dates - date paste walnut cake. Beat the red dates into date paste and add it to the cake. The walnuts are fresh now, so I also added walnut kernels to the cake. The cake tastes like the aroma of red dates, the sweetness of brown sugar, and you can also taste the crispy walnut kernels. The texture and taste are very rich. It is a cake that I highly recommend everyone to try. The red date puree used here has no added sugar. If your red date puree contains sugar, you need to reduce the amount of sugar. The amount of sugar in the recipe is not much, so don’t reduce it anymore, because I don’t like sweet things. Let me briefly introduce the process of making jujube puree. Put the pitted red dates into a pot and add an appropriate amount of water to boil. After cooking, add an appropriate amount of water and put it into a food processor or wall breaker to make a puree. The beaten jujube puree is relatively thin. It needs to be put into a pot and stir-fried into a ball. It will not fall off easily with a hanging spoon, so there is no need to add oil or sugar.

Tags

• baking
• afternoon tea
• brown sugar
• corn oil
• date paste
• egg
• honey
• low gluten flour
• chopped walnuts

Ingredients

Steps

1. 1 Add 10 grams of brown sugar to the egg yolks. Brown sugar tends to clump. In order to make the brown sugar more soluble, you need to use a grinder to grind the brown sugar into powder before use

   

2. 2 Pour in the corn oil and honey, stir evenly with a hand whisk, make sure it is well emulsified, then pour in the red date puree, stir evenly

   

3. 3 Sift the flour in

   

4. 4 Make a Z-shape and stir until no dry powder is visible. Do not over-stir to avoid gluten formation and affect the taste

   

5. 5 Add the remaining 50 grams of brown sugar to the egg whites in three batches, and beat with an electric egg beater until it becomes dry and foamy

   

6. 6 Spoon 1/3 of the whipped meringue into the egg yolk paste, and use a manual whisk to stir evenly from the bottom up

   

7. 7 Then scoop 1/3 of the meringue into the egg yolk batter and mix well

   

8. 8 Then pour it back into the remaining meringue, mix it using the same technique, add in the chopped walnuts, and mix it a few times

   

9. 9 Pour the cake batter into a French bakery tall square cake mold that has been lined with parchment paper, shake out bubbles on the table, and sprinkle with chopped walnuts for decoration

   

10. 10 Place the bottom shelf of the Dongling K40C oven that has been preheated to 160 degrees for upper heat and 165 degrees for lower heat, and bake for about 40 minutes (the actual baking temperature depends on the temperament of your own oven)