Rotem’s date syrup cake

8th August 2010

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 friends and relatives to prepare nourishing meal for us in the first week.  Rotem, a friend and relative, baked me this wonderfully 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.

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Rotem’s date syrup cake

ingredients 

100g butter (room temperature)

¾ cup silan – date syrup

2 eggs (beaten)

¼ cup water/milk

rind from one lemon

1 cup whole-wheat flour

1 Tbsp ginger powder

1 tsp baking powder

1 tsp baking soda

pinch fine rock salt

1½ cups finely chopped walnuts/pecans

preparation 

1.   Preheat the oven to 180C/350F. Grease a loaf tin well and set aside. 

2.  Cream the butter and silan together using a hand mixer until soft and well mixed, add the eggs, milk/water and mix well.

3.  In a separate bowl, sift together the flour, ginger, baking powder, baking soda and salt, then stir in the chopped walnuts and fold into the wet mixture with the lemon zest – stir well to combine.

4.  Pour mixture into the prepared loaf tin and bake in the oven for 40 minutes or until well risen, golden and springy to touch.

Goodness shared from Stacey

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