Jujube Cake

Name: Jujube Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Hetian jujube; 40g oil; 40g brown sugar; 40g Sugar; 5 egg; 120g Low-gluten flour; 40g (or milk) water

by Miss Crab in a red dress who likes to walk sideways

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Since I was a child, I like to eat jujube cakes. Although I know that the content of jujube in the cakes I bought is extremely small and not very healthy, I still like the rich jujube fragrance. When I get older, I think the cakes I buy are too sweet and a little choking. So I studied the recipe and made a jujube cake with reduced sugar and oil, soft, delicate and rich in jujube~ It can also be used as breakfast in the morning~ very nutritious"

Ingredients

150g Hetian Jujube
40g Oil
40g Brown Sugar
40g Sugar
5 Egg
120g Low-gluten Flour
40g (or milk) Water

Jujube Cake

1. Jujube cut and pitted

2. Cut into small pieces

3. Put it in a pot, add water to boil, stir with a spoon

4. Boil and keep stirring

5. Just like this

6. Poured in a bowl

7. Add white sugar, brown sugar. I don’t like sugar. If you like sweet ones, you can add more sugar

8. Stir until mashed

9. Add eggs

10. Stir well

11. Add water or milk and stir

12. add some oil

13. Stir until absorbed

14. Sift in low-gluten flour

15. Stir well

16. Add a few drops of vinegar to the egg whites and beat them until stiff foaming

17. Stir like a chiffon cake

18. Stir

19. Pour into a 10-inch cake mold and sprinkle with white sesame seeds. Heat the oven up and down at 150 degrees for 40 minutes to adjust the temperature and time according to your own oven temperament