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🍰 Moist Date Cake from a Loaf Pan

290 kcal · 30 min · 4 servings

Ingredients

• 150 g Medjool dates (15 Medjool dates; pitted)
• 200 g soft butter (or rapeseed oil)
• 4 eggs
• 200 g applesauce (no sugar)
• 500 g flour (Type 1050)
• 1 packet baking powder
• 1 pinch cinnamon
• salt
• 250 ml milk (3.5% fat)
• 1 lemon
• 100 g dried fruit
• 100 g powdered sugar from birch sugar
• 20 g candied fruit

Instructions

1. 1. Cover the dates with water.
2. 2. Let the dates soak for 12 hours, preferably overnight.
3. 3. Drain the soaking water the next day.
4. 4. Puree the dates finely.
5. 5. Beat the butter until fluffy.
6. 6. Add the eggs one by one and continue stirring.
7. 7. Mix the date puree with the apple sauce.
8. 8. Stir the date-apple mixture into the butter mixture.
9. 9. Mix the flour (except for 2 tablespoons) with the baking powder, cinnamon, and a pinch of salt.
10. 10. Stir the flour mixture into the batter in stages with milk.
11. 11. Stir until a smooth batter forms.
12. 12. Rinse the lemon under hot water.
13. 13. Dry the lemon thoroughly.
14. 14. Grate the lemon zest.
15. 15. Squeeze the lemon juice.
16. 16. Cut the dried fruits into small cubes.
17. 17. Mix the fruits with the lemon zest and the remaining flour.
18. 18. Fold the fruit mixture into the batter.
19. 19. Line the loaf pan with baking paper.
20. 20. Pour the batter into the pan.
21. 21. Preheat the oven to 180 °C (fan 160 °C; gas mark 2–3).
22. 22. Bake the cake for 50 to 60 minutes.
23. 23. Remove the cake from the oven.
24. 24. Let the cake cool in the pan for 10 minutes.
25. 25. Turn the cake out onto a wire rack.
26. 26. Let the cake cool completely.
27. 27. Mix the birch sugar powdered sugar with a little lemon juice.
28. 28. Brush the cake with the glaze.
29. 29. Place the candied fruits on the cake.
30. 30. Let the glaze dry well before slicing the cake.

Nutrition per serving

• kcal: 290
• Protein: 6 g · Fett/Fat: 13 g · Carbs: 40 g