Chinese · Dessert
Red Date Cake
A homely Chinese steamed cake built on pureed red dates, giving it a deep caramel-toffee sweetness and a moist, dense crumb studded with walnuts, without any butter or dairy.
$1
15 minsPrep
25 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
349Calories
7.6gProtein
12gFat
55.7gCarbs
29.8gSugar
3.9gFiber
282mgSodium
93mgChol
1.5gSat Fat
337mgPotassium
54mgCalcium
2.3mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Shaoxing Wine
local
Osmanthus Oolong Tea
international
vegetarian
dairy-free
sweet-spot
all-time-classics
Instructions
1
Soak the chopped red dates in the hot water for 10 minutes until softened, then blitz with the soaking liquid into a coarse paste using a fork or small blender.
2
Whisk the egg and brown sugar together in a bowl until pale and slightly thickened, about 2 minutes.
3
Stir the vegetable oil and date paste into the egg mixture until fully combined.
4
Sift the all-purpose flour, baking powder and baking soda over the wet mixture and fold gently until just combined, no dry streaks remaining.
5
Fold in the chopped walnuts, then pour the batter into a greased and lined 10cm round cake tin.
6
Set the tin into a steamer over simmering water, cover the lid with a cloth to stop condensation dripping, and steam for 25 minutes until a skewer comes out clean.
7
Lift the tin out carefully, let the cake rest in the tin for 5 minutes, then turn out onto a rack to cool slightly before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Date, pitted and chopped, soaked in hot water
- 40g40g Water, for soaking and blending dates
- 50g50g Egg, room temperature, whisked
- 15g15g Brown Sugar
- 12g12g Vegetable Oil
- 55g55g All Purpose Flour, sifted
- 2g2g Baking Powder
- 1g1g Baking Soda, to balance date acidity
- 10g10g Walnut, roughly chopped, folded into batter
