Date and Walnut Cake, Eggless Date and Walnut Cake by Tarla Dalal

Date and Walnut Cake,


The intense sweetness of dates and the rustic bitterness of walnuts complement each other beautifully in this Eggless Date and Walnut Cake. An ideal accompaniment for a cup of hot Tea, Chocolate or Coffee, this cake has a well-balanced and homely flavour that everybody is sure to enjoy. While condensed milk enhances the richness of this cake, a dash of coffee powder adds to its flavour, bringing the overall experience to an incomparably high level!

Preparation Time: 20 minutes.
Cooking Time: Nil.
Makes 1 cake.
Soaking Time: 30 minutes.
Baking Temperature: 180°C (360°F).
Baking Time: 60 minutes.

1 cup sliced dates (khajur)
¾ cup chopped walnuts (akhrot)
1 tbsp instant coffee powder
½ cup soft butter
½ cup condensed milk
1¼ cups plain flour (maida)
½ tsp baking powder
1 tsp baking soda
1 tsp vanilla essence

1. Combine the coffee powder and 1 tbsp of hot water in a small bowl, mix well and keep aside.
2. Combine the dates and 1 cup of hot water in a bowl, cover with a lid and keep aside to soak for 30 minutes. Drain and keep aside.
3. Combine the butter and condensed milk in a deep bowl and beat it using an electric beater till smooth.
4. Add the plain flour, baking powder and baking soda and mix well using a spatula.
5. Add the dates, ½ cup of walnuts, vanilla essence and coffee-water mixture and mix well using a spatula.
6. Pour the batter into a greased and dusted bread loaf tin of 200 mm. (8”) bread loaf tin and tap it lightly.
7. Sprinkle the remaining ¼ cup of walnuts evenly over it and bake it in a pre-heated oven at 180°C (360°F) for 50 to 55 minutes.
8. Cool slightly, loosen the sides with the help of a bread knife and demould it.
9. Cut the cake into 13 mm. (½“) slices.
Serve or store in an air-tight container.

• Category

  Cooking