Introduction
Discover the rich culinary heritage of the Middle East with this delectable Date and Whole Wheat Cake, a nutritious treat that combines centuries-old traditions with modern healthy eating. Originating from regions where dates have been a staple for thousands of years, this cake celebrates natural sweetness, wholesome ingredients, and time-honored baking techniques.
Ingredients
Cake Ingredients
- US Measurements
- 3 large eggs
- Pinch of salt
- 15 dates, pitted
- 1 cup (240 ml) olive oil
- 1 1/2 cups (360 ml) milk
- 2 1/2 cups (313 g) whole wheat flour
- 10 g (2 1/2 tsp) baking powder
- Optional: Karkadeh (hibiscus)
- Metric Measurements
- 3 large eggs
- Pinch of salt
- 15 dates, pitted
- 240 ml olive oil
- 360 ml milk
- 313 g whole wheat flour
- 10 g baking powder
- Optional: Karkadeh (hibiscus)
Decoration (Optional)
- Sugar-free jam
- Dried fruits
- Additional karkadeh petals
Step-by-Step Instructions
1. Preparation
- Preheat oven to 170°C (340°F)
- Grease and flour a 26 cm cake mold
2. Date Preparation
- Pit and blend 15 dates into a smooth paste
- Optional: Soak dates in warm water for 10-15 minutes if dry
- Crack 3 eggs into a large bowl
- Add a pinch of salt
- Beat eggs until light and fluffy
3. Mixing Wet Ingredients
- Fold date paste into beaten eggs
- Add 240 ml olive oil
- Pour in 360 ml milk
- Stir until smooth and well-combined
4. Dry Ingredients
- Sift whole wheat flour
- Add baking powder
- Optional: Add karkadeh for flavor
- Gently fold dry ingredients into wet mixture
- Avoid overmixing
5. Baking
- Pour batter into prepared mold
- Spread evenly
- Bake for 30-40 minutes
- Test with a toothpick for doneness
- Look for golden-brown top
6. Cooling and Decoration
- Cool completely in the mold
- Optional: Spread sugar-free jam
- Garnish with dried fruits
- Sprinkle karkadeh petals
Nutritional Information
Per Slice (approximately):
- Calories: 280-320
- Protein: 6-8g
- Carbohydrates: 30-35g
- Fat: 15-18g
- Fiber: 4-5g
- Sugar: 10-12g
Cooking Tips and Tricks
- Use very ripe dates for maximum natural sweetness
- Sift flour to prevent lumps
- Don’t overmix the batter to maintain a tender crumb
- Check cake doneness early to prevent over-baking
- Use a light hand when folding ingredients
Variations and Substitutions
- Replace olive oil with coconut oil
- Use almond milk for a dairy-free version
- Substitute dates with dried figs
- Add nuts like almonds or walnuts
- Use gluten-free flour for a celiac-friendly option
Frequently Asked Questions
Q1: Can I make this cake vegan? Yes, use flax eggs, plant-based milk, and replace eggs with a vegan egg substitute.
Q2: How long does the cake stay fresh? When stored properly, the cake remains fresh for 3-4 days at room temperature or up to a week in the refrigerator.
Q3: Can I freeze this cake? Absolutely! Wrap tightly and freeze for up to 2 months.
Q4: Is this cake suitable for diabetics? Consult a healthcare professional, but the whole wheat and natural date sweetness make it a potentially better option.
Q5: Can I reduce the oil content? You can replace some oil with applesauce or mashed bananas for a lower-fat version.
Storage and Make-Ahead Tips
- Store in an airtight container
- Keep at room temperature for 2-3 days
- Refrigerate for extended freshness
- Freeze individual slices for quick treats
- Bring to room temperature before serving
Enjoy this wholesome, traditional Middle Eastern cake that bridges generations and celebrates the natural goodness of dates and whole grains!