Date Cake
One of the chef's favorite recipes. Dates help to make the cake dense, moist, and perfectly sweet. Finish it off with whipped cream and pistachios.
Ingredients
- 6 oz Pitted Dates
- 3/4 cup Water
- 3/4 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 4 tbsp Unsalted Softened Butter
- 1/2 cup Packed Brown Sugar
- 1 Egg
- 1/2 tsp Vanilla Extract
- 2 tbsp Crushed Pistachios
- Whipped Cream
Instructions
- Preheat oven to 350 degrees.
- In a small sauce pot simmer the dates in the water for 15 minutes. Pour the dates and any remaining water into a blender and blend into a puree.
- In a mixing bowl, whisk flour, baking soda, baking powder, and salt together.
- In a mixer, beat the butter and sugar until fluffy. Add the egg, vanilla, and date puree and mix until uniform throughout.
- Add the dry ingredients to the wet ingredients half at a time and continue to mix until you have a consistent throughout, uniform batter.
- Butter a shallow baking pan or line it with parchment paper.
- Pour the batter into the baking pan.
- Bake for 20-30 minutes or until it passes the clean toothpick test.
- Let cool until you can touch the pan, safely, with your hands. Carefully invert the cake. Cut into equal sized pieces. Serve with pistachios and whipped cream.