Red Dates Cake

Red Dates Cake


120g red dates pitted

120g milk

120g brown sugar

5 eggs

150g cake flour

5g baking powder

5g salt

80g vegetable oil


Chopped pecans



Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. Wash and core the red dates. Chop into small cubes. Grab a pot; bring together red dates, milk and brown sugar. Keep stirring over medium-low heat until soft and well combined.
  2. Transfer into a clean bowl, let the red date paste cool for a while (from hot to warm). Add in 5 eggs; use a hand mixer to beat until thickened and triple in volume. When you pull up the hand mixer, the batter will drop but hard to dissolve.
  3. Sift in cake flour, baking powder and salt, mix or fold it in until well combined. Add in vegetable oil and fold it in until just combined.
  4. Line the 18*18 cm square dish with parchment paper and preheat the oven to 320(160).
  5. Pour all the batter into the dish, smooth it out and sprinkle with chopped pecan and sesame. Send into the oven and let bake for 65 minutes.
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