Ginger Date Cake

Overview

An excellent recipe for using dates. One serving requires 200-240 grams of dates, which is a very large amount. The remaining pile of dates is actually not even close, at 180 grams, it’s not much different. I decisively removed the sugar. With so many dates, it was too difficult to make it not sweet. I’m very surprised why I didn’t use all self-raising flour, but 25 grams of self-raising flour and 75 grams of flour. Anyway, if you don’t have self-rising flour, just add 100 grams of flour. And since it contains self-rising flour, simply add a little dry yeast - it is usually included in the ingredients of self-rising flour. Since dry yeast has been added, simply leave it for a period of time after mixing in the yeast to allow the yeast to grow according to the idle conditions. Although it is said that the more oil, the moister and better the taste, it is better to reduce the oil and leave it at 3/5. The cake grew very nicely and stood tall, resting on the top edge of the mold. I didn’t feel much of the ginger flavor, I just felt it was wise to remove the sugar, making it sweet without sugar. . . .

Tags

• baking
• baking powder
• corn oil
• egg
• flour
• ginger powder
• baking soda
• dry yeast
• milk
• pitted dates

Ingredients

Steps

1. 1 Ingredients: 1 egg, 180g pitted dates, 120g milk, 30g corn oil, 2 tsp ginger powder, 100g flour, 1/4 tsp dry yeast, 3g baking powder, 1g baking soda

   

2. 2 Chop the dates as finely as possible,

   

3. 3 Beat the eggs, add milk and stir evenly.

   

4. 4 Pour in the dates and dry yeast, mix well and let stand for a while.

   

5. 5 Sift in all the flour and mix well.

   

6. 6 Add corn oil.

   

7. 7 Mix well.

   

8. 8 Pour into oiled and floured molds and smooth the surface.

   

9. 9 Place in the oven, middle and lower racks, with upper and lower heat at 160 degrees, and bake for about 45 minutes.

   

10. 10 Color the surface and come out of the oven.

    

11. 11 Unmold immediately and let cool.