Ingredients
120g red dates pitted
120g milk
120g brown sugar
5 eggs
150g cake flour
5g baking powder
5g salt
80g vegetable oil
Topping
Chopped pecans
Sesame
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Steps:
- 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.
- 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.
- 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.
- Line the 18*18 cm square dish with parchment paper and preheat the oven to 320℉(160℃).
- 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.