Tanya'S Date Cake – a delicious recipe with dates, flour, baking soda, walnuts, butter, white sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round springform pan.
2
Bring a small saucepan of water to a boil. Add dates and cook until softened, about 5 minutes. Drain dates and transfer to a food processor. Puree dates into a smooth paste.
3
Sift together flour and baking soda into a large bowl. Stir in chopped walnuts until combined and set aside.
4
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Slowly add beaten eggs, allowing them to thoroughly blend into the butter mixture. Stir in ground dates and mix until combined. Pour in flour mixture and stir with a wooden spoon until just incorporated. Add 3/4 cup hot water or as needed to thin the batter into a pourable consistency. Transfer the batter to the prepared pan.
5
Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
994
kcal
Calories
63
g
Fat
93
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces dates, pitted, 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 cup chopped walnuts, and more.
Yes, Tanya'S Date Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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