Sometime during my first trimester, I developed a craving for dried dates.I would get them from the markets in bulk and munch on them throughout the day. Then one day, just as suddenly as the craving started, it stopped. I didn't have an aversion to them as such, but I just didn't find them appealing on its own anymore. I had to think of an alternative way to use my leftover dates, so I started searching around for recipes.
This is my adapted version, using pistachios instead of almond flakes. It is a classic butter cake - moist and dense without being too rich. A crunchy nutty and sweet crust with chopped dates in every bite. A delicious afternoon tea cake.
1 cup pitted dates, finely chopped
1/2 cup pistachios, finely chopped
1/3 cup brown sugar
dash of ground cardamon
250g butter, melted
3/4 cup caster sugar
1 teaspoons vanilla essence
2 cups self-raising flour, sifted
1/2 cup milk
pinch of salt
1. Preheat oven to 180 degrees celsiu. Grease and line a 20cm round springform cake tin.
2. Add dates, pistachios, brown sugar and cardarmon in bowl. Toss to combine.
3. Put butter, caster sugar, vanilla essence, eggs, flour, milk and salt into the food processor
and pulse until the mixture forms a thick smooth consistency.
4. Pour half the batter into prepared cake tin and sprinkle with half the date mixture. Top with remaining batter, followed by remaining date mixture.
5. Bake for 45 minutes or until cooked (skewer inserted into centre should come out clean).
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