Date Cardamom Squares
Eggless, Butterfree Tea cake made with Date Puree (No Refined Sugar)
Equipment
- Bowl
- Ladle
- pan
- Stand Mixer
- Baking Tray (8 x 8 Square pan)
- Wet Blender
Ingredients
- 1/2 Cup All Purpose flour
- 1/2 Cup Wholewheat flour ( I used stone ground Chakki Atta)
- ½ tsp Cardamom powder
- ⅛ tsp Salt
- 1.25 tsp Baking powder
- 25 nos. Black dates Pitted, I used Mejdool Dates
- 80 ml Milk (sub with almond milk for vegan)
- 2.5 tsp Custard powder Skip for vegan version with varied results
- ⅔ cup Brown Sugar powdered
- 1/2 Cup Neutral Oil
- 150 ml Water Room Temperature water
- 2 tbsp Cashews chopped coarse
Instructions
- Sieve the flours with salt & custard powder. Pit the dates and grind them with, add 150 ml water to these dates , whisk well & heat this mixture till it becomes gooey, take it off the fire and add in baking powder and cardamom powder. It would froth quite a bit so take care. Let this mixture cool down.
- Into the flour mixture, add cut nuts .. In a separate bowl, mix sugar, oil and milk well. Add this to the flour mixture, along with the cooled date puree.
- Fold gently till you get a thickish cake like batter without any dry flour between the folds. Pour into a greased and lined pan, bake in a preheated oven at 180 C/ 375F for 25-30 mins (mine was done in exactly 27 mins) and a tooth pick comes clean.
- Cool on a wire rack, unmould , cut and serve. You may also frost if you wish. I just added a stencil cut icing sugar topping and glazed cherries.
Notes
- You may need a little less / more water depending on the quality or kind of flour you are using.
- Dough doubling time depends on the outside temperature and humidity
- Baking time may need to be adjusted based on your oven.
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