Date and lemon cake (maori cake)
Indulge in the flavors of tradition with this delectable Date and Lemon Cake, also known as Maori Cake. This recipe combines the richness of dates, the zestiness of lemon, and the subtle sweetness of coconut to create a moist and flavorful dessert. Made with a blend of all-purpose and self-raising flour, and enhanced by creamy butter and fragrant vanilla, this cake is perfect for any occasion. Easy to bake and simply irresistible, bring a touch of heritage to your table with this delightful treat.
Cook time 65 min
Prep time 20 min
Ingredients:
1/2 cup butter1 cup dates
1 cup water
1 tsp baking soda
1 cup sugar
2 tbsp lemon zest
2 eggs
1 cup all-purpose white wheat flour
1 cup self-raising flour
1/3 cup dried coconut meat
1/2 cup milk (1% fat)
1 tsp vanilla extract
Date and lemon cake, also known as Maori cake, is a delightful fusion of sweet dates and zesty lemon. This traditional dessert hails from the Maori culture in New Zealand and combines a rich array of ingredients to produce a moist and flavorful cake. Whether you're celebrating a special occasion or simply craving something sweet, this cake is sure to satisfy your taste buds.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan.
In a medium saucepan, combine the chopped dates and water. Bring to a boil over medium heat. Once it reaches a boil, remove from heat and stir in the baking soda. The mixture will foam up; set it aside and let it cool to room temperature.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
Mix in the lemon zest. Add the eggs, one at a time, beating well after each addition until fully incorporated.
In another bowl, whisk together the all-purpose flour and self-raising flour.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
Gently fold the cooled date mixture into the batter along with the dried coconut meat. Stir in the vanilla extract until everything is evenly distributed.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice the cake and serve. This cake pairs beautifully with a cup of tea or coffee. Enjoy your homemade Date and Lemon Cake, a delightful Maori treat!
Creating a Date and lemon cake (Maori cake) is a rewarding experience that blends traditional flavors with modern baking techniques. With a rich combination of sweet dates and tart lemon, this cake stands out as a unique and delicious dessert option. Follow the provided tips to ensure your cake is moist, flavorful, and perfectly baked. Enjoy a slice with a cup of tea, and savor the harmonious balance of sweet and citrusy flavors.
Date and lemon cake (maori cake) FAQ:
The Date and Lemon Cake should be baked in a preheated 350°F (175°C) oven for 45-55 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
An 8-inch square or round cake pan is recommended for this recipe. Make sure to grease and flour the pan before pouring in the batter.
You can substitute the all-purpose flour with gluten-free flour, although it may slightly alter the texture. For dairy-free options, use plant-based butter and milk substitutes. Make sure to keep the overall ratios consistent to maintain cake integrity.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Make sure to wrap it tightly if freezing.
The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown. If it's still wet, continue baking, checking every few minutes.
Tips:
- Make sure the butter is at room temperature before you start. This will make it easier to cream with the sugar.
- Chop the dates into smaller pieces to ensure an even distribution throughout the cake.
- When zesting the lemon, avoid the white pith as it can be bitter.
- For a more intense lemon flavor, you can add a teaspoon of lemon juice to the frosting or batter.
- Always sift the flours to avoid any lumps and to ensure a smooth batter.
- Use parchment paper to line your baking pan for an easy release of the cake after baking.
- To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Nutrition per serving
8 ServingsCalories 430kcal
Protein 7g
Carbohydrates 70g
Fiber 3.14g
Sugar 40g
Fat 16g
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