1. Let's make a pureed jujube first, take out 80g of the red jujube that has been pitted, add it to the water that has not been used, and boil it on a low heat for 10 minutes.
2. The red dates are boiled to a slightly soft and rotten state and then crushed with a spatula. At this time, the water is still relatively large, so cook for a while to boil the water to a state that can form a mass, and then put it out and let cool.
3. The remaining 80g red dates are directly chopped and mixed with the ready-made jujube puree. Pour 65g milk and 25g rum together and mix well, and then let it stand for about 10 minutes to allow the red dates to absorb the milk more fully.
4. Then add the chopped nuts to make the taste more fragrant and nutritious. Then add 70g corn oil and mix well.
5. Finally, add 50g of honey to mix well. You can also add the same amount of sugar. I added honey here to make the red date cake more moist and healthier.
6. Then separate the egg yolk and egg white in a clean and dry bowl.
7. The egg yolk sits in warm water and stirs with the egg.
8. Add 10g of brown sugar and continue to stir in warm water until it reaches a thicker state and it can be separated from the water.
9. Pour the mixed egg yolk into the jujube puree and stir evenly with a spatula.
10. I usually add 2g of salt when making cakes. The role of salt is to keep the cake elastic and make it softer.
11. Then we will beat the egg whites, using a whisk to beat them to a wet state at high speed.
12. Add 60g of brown sugar in 3~4 times. In order to maintain the stability of the meringue, we still follow the principle of adding small amounts and multiple times.
13. After each time the brown sugar is completely melted, add the next time.
14. Finally, send it to the state of showing a small tick.
15. First pick a small portion of the beaten meringue into the red date paste and stir for a few times. Let the meringue mix with the oil a little bit, so that it can be quickly mixed with the meringue later.
16. Then pour it back into the meringue and mix well.
17. Sift 120g low-gluten flour and 2g baking soda directly into a bowl, stir with a spatula until there is no dry powder. The sifted flour is better mixed, and it is not easy to form lumps, and the cake will be softer and more delicate.
18. Spread a layer of oily paper in the mold, pour the mixed batter in, spread it evenly with a spatula, don't pour it too full, because the cake will swell during the baking process, I am about 5 minutes full here.
19. Finally, sprinkle some white sesame seeds on the surface and put it in the oven.
20. Bake in the oven at 150 degrees for 30 to 35 minutes, preheat the oven in advance.
21. When the cake is baking, you can see the obvious expansion. When the surface of the cake is baked to a little color, it can be out of the oven.
22. Place the baked cake on the drying rack to cool, and unmold the cake.
23. Remove the oily paper from the cake and cut it into small pieces that are easy to eat. The freshly made jujube mud cake is particularly fragrant, and the aroma of red jujube is floating all over the room.
24. The red jujube cake just out of the pot is hot, and the outer skin will be a little crispy when it is cooled a little bit. Holding it in the hand, the air is spreading with the sweetness of red dates~ I got such a jujube cake when it was snowing. Happiness is like flying away!
Tips:When boiling the jujube puree, boil the water to dry, otherwise if the water is very high, the cake will be very wet and will not swell easily.
