Treat yourself guilt-free to this mouthwatering Dates and Walnuts Sugarless, Eggless Cake, uplifted with Zejd Extra Virgin Olive Oil. This moist, flavorful and healthy dessert boasts the natural sweetness of dates, the satisfying crunch of walnuts, and the aromas of Zejd EVOO instilled in every bite!
INGREDIENTS
- • 1 cup (120g) whole wheat flour • 1 cup (200g) dates, pitted and chopped • 1/2 cup (60g) chopped walnuts • 1/2 cup (120ml) Zejd extra virgin olive oil • 1 teaspoon (5g) cinnamon powder • 1 teaspoon (5ml) vanilla extract • 1 teaspoon (5g) baking powder • 1/2 teaspoon (2.5g) baking soda • 1 cup + 1/3 cup (320ml) milk of your choice (dairy milk, almond milk, soy milk… ) • 1 teaspoon (5g) instant coffee (optional, for added flavor)
INSTRUCTIONS
- 1. Preheat the oven to 180°C (350°F). Grease and flour a cake pan. 2. In a small saucepan, combine the chopped dates with 1 cup of hot milk. Let the dates soak in the hot milk for about 40 minutes, or until they soften and become mushy. Once softened, mash them with a fork or blend them to achieve a thick paste-like consistency. Let the mixture cool. 3. In a mixing bowl, sift together the whole wheat flour, baking powder, baking soda, and cinnamon powder. If using instant coffee, add it as well. 4. In a separate bowl, mix together the extra virgin olive oil, vanilla extract, and the remaining 1/3 cup of milk. Add the cooled date mixture and mix well. 5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. 6. Gently fold in the chopped walnuts into the batter. 7. Pour the batter into the cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 8. Remove the baked cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve!
Recipe uses this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
Treat yourself guilt-free to this mouthwatering Dates and Walnuts Sugarless, Eggless Cake, uplifted with Zejd Extra Virgin Olive Oil. This moist, flavorful and healthy dessert boasts the natural sweetness of dates, the satisfying crunch of walnuts, and the aromas of Zejd EVOO instilled in every bite!
INGREDIENTS
- • 1 cup (120g) whole wheat flour
• 1 cup (200g) dates, pitted and chopped
• 1/2 cup (60g) chopped walnuts
• 1/2 cup (120ml) Zejd extra virgin olive oil
• 1 teaspoon (5g) cinnamon powder
• 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1 cup + 1/3 cup (320ml) milk of your choice (dairy milk, almond milk, soy milk… )
• 1 teaspoon (5g) instant coffee (optional, for added flavor)
INSTRUCTIONS
- 1. Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
2. In a small saucepan, combine the chopped dates with 1 cup of hot milk. Let the dates soak in the hot milk for about 40 minutes, or until they soften and become mushy. Once softened, mash them with a fork or blend them to achieve a thick paste-like consistency. Let the mixture cool.
3. In a mixing bowl, sift together the whole wheat flour, baking powder, baking soda, and cinnamon powder. If using instant coffee, add it as well.
4. In a separate bowl, mix together the extra virgin olive oil, vanilla extract, and the remaining 1/3 cup of milk. Add the cooled date mixture and mix well.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
6. Gently fold in the chopped walnuts into the batter.
7. Pour the batter into the cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the baked cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve!
Recipe uses
this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
