Eggless Libyan Dates Loaf Cake| Baking with Fruits

Summer started early this year and all we have been doing is to complain how hot it is and compare last year’s heat statistics.Then all that changed! We have had a cloudy weather for the past two days in the afternoon and it drizzles in the evening.That itself was such a relief!!

Yesterday it rained and the climate changed completely! The kids and me stood by the window watching the rain.Then suddenly we heard the loud piercing sound of a peacock! Lil Dude and myself ran out to try and locate the peacock and found it perched on a tree nearby!

This is not the first time we are seeing a peacock nearby. For the past couple of years, these birds have been visiting our neighborhood in the mornings and evenings. I even captured a few pics and posted them here.

Sometimes, we find them wandering in our backward or the terrace. It is always such a pretty sight to see these winged visitors around the house!

Talking of visitors, Lil Angel was waiting for a her friend to come over and play here a few weeks ago. She wanted me to prepare some snacks and drinks for them.I grabbed this opportunity to bake something for the Fire Up Your Oven – Month long baking Marathon.

I had bookmarked this loaf cake when I was looking for a vegetarian recipe for Sfinz/ Libyan fried Doughnuts which we made for the MENA cooking club.

This cake sounded so healthy with the fruits and whole wheat flour. So I decided to make it for the kids. I wanted to made it around breakfast time so that I would have enough time to click.But nothing goes well when planned right! So I ended up starting after having breakfast and hurried about with the process.

Due to the need to click before the kid came over, I could not wait before it cooled completely and cut the slices and hence it looks a little squishy in the center.

I also got some homestyle potato wafers and rose milk ready so the kids can have it along with the cake.But sadly, due to some reason Lil Angel’s friend could not come over. This disappointment was masked when I served her with all that I made that day she was happy.

I felt this loaf cake tasted better the next day. I know this is a keeper recipe as Lil Angel kept going into the kitchen quite often to grab a piece of cake . I took a few pieces over to my parents place and they too agreed that it was delicious!

I used:
Adapted from The Hungry Buddha

Whole wheat flour – 1 1/2 cups
Dates-20, chopped
Glazed cherries – 10, chopped
Butter- 2 tablespoons
Baking Soda- 1 1/2 teaspoons
Baking powder- 1/2 teaspoon
Salt-1/2 teaspoon
Water- 1 cup
Yogurt- 1/2 cup
Powdered sugar- 1/4 cup
Almonds-10, chopped

Bring the water to a rolling boil. In a bowl, put in dates, cherries,butter and the baking soda.Pour the boiling water over the fruit mixture and let it sit for 15 minutes.

Take the flour in a bowl and add the salt, baking powder in a bowl and whisk.

To the dates mixture, add the sugar[after 15 minutes] and mix gently. Add the  yogurt,nuts and the flour.

Gently mix to combine .Don’t over mix. IF the mixture is too thick, add a tablespoon or so of hot water. Transfer the batter into a loaf tin and bake in a pre heated oven @ 18 degrees for 50-60 minutes..Please note than oven timings will vary. So keep an eye out after 45 minutes.I baked mine for almost an hour.[If it browns too soon on top, loosely tent the pan with an aluminum foil.]

Check the cake for done-ness and once the cake is ready,remove from the oven and keep outside for a while.  Carefully invert the tin and remove the cake .Cool the cake on a wire rack.

Slice after the loaf is completely cool.

Enjoy the cake for breakfast / tea….

Note:

• The original recipe uses fig. Since I did not have it, I added glazed cherries.
• I am not sure about the shelf life as the cake was gone in less in two days…

Linking this to Srivalli’s Come , join us for breakfast event and her Blog Anniversary Mela