Low Fat Red Date Cake

Low Fat Red Date Cake

1. Prepare the ingredients and remove the red date pits in advance.

2. Chop the red dates with a knife, the finer the better.

3. Pour the chopped red dates into the pot, add pure water and boil.

4. Remove from heat, add baking soda and stir well.

5. Add the butter and stir until the butter melts.

6. Add the brown sugar and stir until the brown sugar has melted for later use.

7. Sift low-gluten flour and baking powder in a bowl.

8. Add the egg liquid and the previous red dates, oil and other mixtures.

9. Stir it with a spatula until the batter is completely wet.

10. Pour the batter into a paper cup, and sprinkle some almond slices;

11. Put it into the middle layer of the preheated oven, heat up and down, 180 degrees, about 20 minutes;

12. Finished picture.

Tips:

1. The weight of red dates in the formula refers to the weight before pitting. I used Hetian jade dates. Other varieties of dates are also available;
2. Butter can also be replaced with 30ML vegetable oil, such as corn oil, sunflower oil and other odorless oils. It is not recommended to use peanut oil, olive oil and other flavorful oils to affect the flavor and taste. The red date cake made with butter has a stronger flavor;
3. The cake is delicious when eaten directly, or it can be eaten with yogurt, syrup, honey, etc.;
4. You can use other molds to fill the cake batter, and the temperature and time can be adjusted according to the respective oven. If you think the amount is less, you can double it.