The twist or hidden ingredient here is the hot brewed coffee which makes this tea cake taste heavenly. Now if you dislike the taste of coffee (sigh!) then you are really missing out something for this cake actually tastes better with coffee. If you still do not want coffee then yes, you can use milk as substitute but my recommendation would be to give it a try with coffee
When I had prepared this cake originally, I had used egg and I generally use egg in this cake. Since I keep getting requests for the egg substitute, I have replaced egg here with Greek yogurt and yes the cake is as good as the egg version. Now my kid doesn’t like dates so I generally grind dates to puree for all date based recipes and then add it to the dishes. However , I prefer using chopped dates as per the original recipe and so I have not pureed dates here , but yes you can , if you prefer.
*If you dislike biting dates in the cake, you can grind the dates to smooth puree and then add it to the batter. You can skip salt if using salted butter
**You can add egg instead of yogurt for slightly better texture for the cake. Use wheat flour or APF or mix of both as desired
Do watch the video for better clarity in preparation and share your experience once you prepare the cake
Preparation Time: 15 mins Baking Time: 35 mins Total time: 50 mins
- 3/4 cup +2 tbsp hot brewed coffee
- 1.5 cups All Purpose Flour/Wheat flour or mix of both
- 3/4 cup chopped Dates
- 1/4 cup chopped nuts
- 1 cup Sugar
- 2 tbsp soft Butter
- 1 teaspoon baking powder
- 1 teaspoon Baking Soda
- 1/4 cup Greek yogurt/ 1 egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tbsp chopped nuts to garnish – optional
- Icing sugar to dust – optional
Steps to prepare
- Preheat oven to 180 deg cel. Grease loaf pan or line Cake tin
- Sieve all the dry ingredients in a bowl and keep it aside
- Whisk sugar and butter until mixture resembles coarse sand.
- Add egg or yogurt and blend until mixture is pale and creamy, approx 4-5 minutes.
- Add dates, nuts, vanilla extract and mix well
- Alternatively add hot brewed coffee and dry ingredients to the bowl.
- Cut and fold gently until just combined
- Pour batter to prepared pan and tap gently on the counter
- You can also garnish with 3 tbsp chopped nuts on top, this is optional step
- Bake for 30 – 45 minutes until done. Toothpick inserted into centre should be clean or can have few crumbs
- Allow to cool for 20 minutes in the tin.
- Demould and cool completely on wire rack
- Alternatively dust the top of cake with icing sugar
- Cut and serve these yummilicious cake.