A long while back, I tried my hand at noting down recipes on a different blog. I did it sporadically and eventually gave up. Now that I stay home and cook many meals a week, a lot of my life revolves around food and the making of it. Instead of compartmentalizing parts of my life I have decided to keep it all under one roof. What that means is that in addition to hashing my life here, I will also post recipes and write book reviews when the mood strikes.
This morning having gotten up earlier than is my norm, I decided to bake a cake. Only trouble was that my staple the banana nut cake needed more bananas than I had on hand. I pulled open the pantry door and took inventory. A bag of dates, whole milk, cinnamon powder, shelled walnuts, all purpose flour, almond flour, baking soda and butter sat on my kitchen island a few minutes later.
Preheating the oven to 350 degrees F, I started prepping. A cup of milk went into the microwave to be warmed. About 20-25 dates sat in my mixie. I measured out 1 cup of all purpose flour, added half cup of almond flour, tsp of cinnamon powder and a tsp of baking soda and mixed them well. Once the milk was warm, I melted a stick of butter and set it aside.
Then I made a paste of dates, milk and butter. To the dry ingredients, I added the wet, folded in chopped walnuts and realized the batter was too thick. So, I added a little water to thin it out and then poured the batter into a greased bundt pan. While the kids licked the batter clean from the mixing bowl, I shoved the pan into the oven and set the timer for 35 minutes.
The cake tastes great warm or cool. Keps for as long as it lasts (not more than a day in my home).
PS: Nope. I did not miss the sugar. This recipe has no added sugar. The dates provide the necessary sweetness and it tastes more like bread than cake.