I had a bottle of dates syrup which I was planning to out to better use. Since kiddo preferred his health drink over my choice, I had to incorporate dates in his diet in some other way and Voila!! I thought of baking a cake. I had baked cakes using Dates, this time I experimented with the syrup. Must say was impressed with the results.
The cakes were soft and the syrup added its own taste to the cake and the Choco chips balanced it. The kiddo loved it so it’s Mission Accomplished for me. 🙂
Let’s come to the recipe, hope you try and love it.
Makes 16-18 pieces
All-purpose flour: 2 ¼ cups
Baking soda: 1 tbsp.
Baking powder: 1 tbsp.
Sugar: ½ cup
Dates syrup: 1 ½ cups.( I used Lion Dates syrup)
Curd beaten: 1 ½. Cup
Oil: ½ cup
Vanilla essence: 2 tsp.
Milk: as needed.
Choco chips: ½ cup
Preheat the oven at 180 degrees for 10 minutes.
- Sieve the maida and keep aside.
- Beat the curd, add baking powder, soda, sugar and mix thoroughly.
- When you see bubbles coming add oil, dates syrup, vanilla essence and mix well.
- Add the flour to the wet ingredients little by little and mix them thoroughly without forming lumps.
- Fold the ingredients, if too thick add a little milk and bring it to desired consistency. It should be like a thick dosa batter consistency.
- Transfer them to the baking bowl and top with the choco chips.
- Bake them for 10 minutes in 200 degrees and 15 minutes more at 180 degrees.
- Keep an eye after 20 minutes and check the edges for doneness.
- If the knife inserted come clean means cake is done.
- Allow it to cool completely and then cut in slices.
If tried to slice without cooling the cake would become crumbly and slices won’t be firm.
Alternatively choco chips can be folded in the batter too instead of topping.
Half wheat flour, half APF (All Purpose Flour) too can be used.
Don’t skip the oil.