🍰 Moist Date Cake with Lemon Glaze

Name: Moist Date Cake with Lemon Glaze
Total time: 30 min
Yield: 4 servings
Ingredients: 15 Medjool dates; 200 applesauce; 4 eggs; 200 g butter; 200 g flour (Type 1050); 1 packet baking powder; 1 pinch salt; 250 ml milk (3.5% fat); 150 g apricots; 2 tbsp raisins; 2 lemons; 3 tbsp powdered sugar from birch sugar

421 kcal · 30 min · 4 servings

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Ingredients

15 Medjool dates
200 applesauce
4 eggs
200 g butter
200 g flour (Type 1050)
1 packet baking powder
1 pinch salt
250 ml milk (3.5% fat)
150 g apricots
2 tbsp raisins
2 lemons
3 tbsp powdered sugar from birch sugar

Instructions

1. Cover the dates with water and let them soak for 12 hours (preferably overnight).
2. Drain the soaking water the next day.
3. Puree the dates together with the apple sauce until smooth.
4. Separate the eggs, keeping the yolks and whites apart.
5. Beat the butter until fluffy.
6. Add the egg yolks one by one to the butter and continue stirring.
7. Stir the date mixture thoroughly into the butter mixture.
8. Mix flour, baking powder, and salt in a separate bowl.
9. Stir the dry ingredients and the milk alternately into the batter in several steps.
10. Whip the egg whites to stiff peaks.
11. Gently fold the egg whites into the batter.
12. Cut the apricots into small cubes.
13. Fold the apricot cubes and raisins into the batter.
14. Pour the batter into a greased pan (if necessary) and smooth the surface.
15. Preheat the oven to 180 °C (convection 160 °C, gas mark 2–3).
16. Bake the cake for about 45 to 50 minutes.
17. Remove the cake from the oven and let it cool in the pan.
18. Turn the cake out of the pan.
19. Squeeze the lemons to get the juice.
20. Simmer the lemon juice and birch sugar powdered sugar in a small saucepan until syrupy.
21. Spread the warm glaze over the cake.
22. Let the cake cool completely.

Nutrition per serving

kcal: 421
Protein: 8 g · Fett/Fat: 18 g · Carbs: 64 g