Date & Cashew Olive Oil Cake | Easy To Make Cake Recipe | Divine Taste With Anushruti
- 9 years ago
Learn how to make Date and Cashew Olive oil cake, a delicious and easy cake recipe by Anushruti.
A must have for all the olive oil lovers, date and cashew olive oil cake is something that you surely can't give a miss. The crunchiness provided by the cashews is perfectly balanced by the softness of the dates in this cake. The topping is quick to assemble and adds taste to the cake. Don't wait and get started!
Ingredients: (Makes one 9″ round cake)
Replace the plain flour with whole wheat flour for a healthier version.
280 gm (2 cups) plain flour
280 gm (1 ½ cup) jaggery or dark muscovado sugar*
150 gm (3/4 cup) seedless dates, chopped
100 gm (1/2 cup) cashew nuts
125ml (1/2 cup) plain yogurt
125 ml (1/2 cup) olive oil
250 ml water
2 tbsp date syrup or molasses
2 tsp cinnamon powder
1/2 vanilla bean finely chopped or 1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
For topping:
2 tbsp butter
6 tbsp jaggery or muscovado sugar
2 tbsp date syrup
Method:
- Grease and line the bottom of an 9″ round cake tin with greaseproof paper/baking parchment/butter paper. In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
- In a mixing bowl add the yogurt, oil, jaggery or muscovado sugar, date syrup and water and beat with a wire whisk or a spoon. Mix in the sifted flour mixture and beat with a spoon or a wire whisk until there are no lumps.Stir in the dates, cashews, cinnamon powder and vanilla bean and mix well.
- Transfer the contents to the greased and lined tin and bake in a preheated oven at 150 degree centigrade for 1 hour or until a skewer comes out clean.
For the topping:
- In a small saucepan, mix the jaggery and butter and cook on a low flame until the jaggery melts completely.When the cake cools, pour the topping over the cake.
* It is better to measure jaggery by weight as the powder measurements are different each time
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
A must have for all the olive oil lovers, date and cashew olive oil cake is something that you surely can't give a miss. The crunchiness provided by the cashews is perfectly balanced by the softness of the dates in this cake. The topping is quick to assemble and adds taste to the cake. Don't wait and get started!
Ingredients: (Makes one 9″ round cake)
Replace the plain flour with whole wheat flour for a healthier version.
280 gm (2 cups) plain flour
280 gm (1 ½ cup) jaggery or dark muscovado sugar*
150 gm (3/4 cup) seedless dates, chopped
100 gm (1/2 cup) cashew nuts
125ml (1/2 cup) plain yogurt
125 ml (1/2 cup) olive oil
250 ml water
2 tbsp date syrup or molasses
2 tsp cinnamon powder
1/2 vanilla bean finely chopped or 1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
For topping:
2 tbsp butter
6 tbsp jaggery or muscovado sugar
2 tbsp date syrup
Method:
- Grease and line the bottom of an 9″ round cake tin with greaseproof paper/baking parchment/butter paper. In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
- In a mixing bowl add the yogurt, oil, jaggery or muscovado sugar, date syrup and water and beat with a wire whisk or a spoon. Mix in the sifted flour mixture and beat with a spoon or a wire whisk until there are no lumps.Stir in the dates, cashews, cinnamon powder and vanilla bean and mix well.
- Transfer the contents to the greased and lined tin and bake in a preheated oven at 150 degree centigrade for 1 hour or until a skewer comes out clean.
For the topping:
- In a small saucepan, mix the jaggery and butter and cook on a low flame until the jaggery melts completely.When the cake cools, pour the topping over the cake.
* It is better to measure jaggery by weight as the powder measurements are different each time
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited