rotem’s date syrup cake
This wonderful earthy cake was made for me a few days after I gave birth to my first child, Yasmin just over 11 years ago. Yasmin was born at home and my one request was for my friends and relatives to come and help by preparing nourishing meals for us. Rotem, a friend and relative, baked me this wonderful moist, earthy, comforting cake on one of those days. I love to serve it with thick , cold plain yoghurt, drizzled with maple syrup and laced with freshly grated lemon zest. It is so delicious and impossible to resist.
The key is to get good quality pure date syrup, rich and dark in quality.
Date Syrup Cake
100g butter (room temperature)
3/4 cup silan
2 eggs (beaten)
1/4 cup water/milk
lemon rind from one lemon
1 cup wholewheat flour
1 tablespoon ginger powder
1 tspn baking powder
1 tspn baking soda
pinch of salt
1 1/2 cups finely chopped walnuts/pecans
Butter and flour a loaf tin. Pre-heat the oven to 180 degrees Celcius.
Cream the butter and silan together using a hand mixer until soft and well mixed. Add the eggs, milk/water and mix well.
In a separate bowl, sift together the flour, ginger, baking powder, baking soda and salt. Add the chopped walnuts and fold into the wet mixture with the lemon zest. Stir well to combine.
Pour mixture into the prepared loaf tin. Bake in the oven for 40 minutes or until well risen, golden and springy to touch.
Goodness shared from Stacey