Tue 23 Dec 2008
This easy Eggless Cake with the flavor of Dates and Walnuts is quick, easy and just out of this world. This recipe was submitted by Annam Arunachalam and we know that during the holiday season it’s just great to have another wonderful cake recipe. Enjoy and Happy Holidays!
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 8-10
Ingredients:
Dates – 20 (5oz or 150g)
Water – approx 1/2 cup, for soaking
Walnuts – 1/4 cup (30 g), chopped
Sweetened Condensed Milk – 14oz can (396g)
Unsalted Butter – 1 stick (4oz or 113g)
Baking Soda – 1 1/2 tsp
Baking Powder – 1 tsp
All-purpose Flour – 1 1/4 cups (183 g)
Method:
1. Soak the Dates in warm water for about 30 minutes just to soften them.
2. Sift the All Purpose Flour along with the Baking Powder and the Baking Soda.
3. Press down on any lumps.
4. Make a paste of the Dates using as little water as possible either in a blender or a food processor.
5. Melt the butter so it is soft and mix it to the dry ingredients (flour, baking soda & baking powder).
6. Mix in the Dates paste and the Sweetened Condensed Milk. Mix well.
7. Fold in the Walnuts as well.
8. Spray/Grease a baking pan and pour the batter into it.
9. Bake in a pre-heated oven (180 degrees C/350 degrees F) for 40 minutes in the center of the oven.
10. Once done, take the cake out and allow it to stand for 5 minutes before taking it out of the pan.
11. Loosen the edges and flip the cake onto a cooling rack.
12. Serve hot or cold.
Annam’s tips:
1. Replace the dates with fruit – pineapples (sounds good)!
2. If you are planning to frost the cake, allow it to cool all the way thru.
3. If the oven door is open in-between according to the temperature some oven will need 50min to bake.
4. If too much water is added to dates while grinding, the cake tends to sink.
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
180 Responses to “Eggless Dates and Walnut Cake”
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
December 23rd, 2008 at 3:32 pm
Wow!. Cant wait to try it. Looks wonderful. Also, you mentioned about pineapple, do we have to crush it before adding or just add chunks.
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December 24th, 2008 at 1:14 am
Hi,
Looks very easy recipe.If we use pineapple instead of dates,do we need to add sugar.
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December 24th, 2008 at 1:28 am
Hi Shilpa,
The condensed milk will provide enough sweetness. However, if you like desserts on the sweet side, you may want to add a tablespoon or two to counter the tartness of the pineapple.
[Reply]
December 25th, 2008 at 3:39 pm
Hi hetal,
The recipe is great.. Its a great way to include dates aand walnuts in the diet! Thanks!
Whats the difference between baking soda and baking powder? Can we just use one of them in larger quantity?
Please do let me know..
[Reply]
December 25th, 2008 at 6:01 pm
Hi Sakina,
Baking soda and baking powder are different. Baking soda is pure sodium bicarbonate. Baking powder has sodium bicarbonate plus other acid and base ingredients. They produce different results and are used under different circumstances.
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December 26th, 2008 at 12:12 pm
Hi,
I am a new visitor to this site and jus njoyed it…
Can you pls submit some microwave recipes.. That wud be great….
I am waiting to try this 1st thing i reach home from work….
Keep it up.
Isha
India
[Reply]
December 29th, 2008 at 8:35 pm
I tried this recipe over the Christmas break. I wanted to gift my neighbors with some home baked goodies for Christmas.
The taste was out of this world. But unfortunately all the cakes I baked sank in the middle and looked pretty horrible (sorry to say). So I couldn’t gift them, but my family was happy, because the taste was just too good.
Don’t know what to do, to prevent the sagging in the middle. Because the taste was so divine, I’ll keep tweaking the recipe and trying it, until it’s right!
[Reply]
maya Reply:
March 18th, 2010 at 3:59 am
My cake sinks in the middle too.I have tried 3 times.The taste is gr8 but it sinks.
[Reply]
Suchita Reply:
March 30th, 2010 at 1:45 pm
Hi Reena & Maya,
For all eagless cakes, its typical problem that it sinks in the middle as we are using baking soda instead of eggs. The solution is, you can use the flat baking tray for baking eggless cakes. The mixure should be evenly distributed in the tray and then bake it.
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December 29th, 2008 at 11:11 pm
Hi hetal n anuja
SHOW ME THE CURRY rocks… it’s only bcz of u guys.
I wanna know the difference between Baking soda and baking powder?
I use soda bicarbonate in khaman, dhokla and handwa recipe, but i dont know is that called baking powder or baking soda?
another question i wanna make this cake using pineapple so how many ounce can pineapple wil be needed?
thanks for the lovely lovely mouth watering dishes….. looking forward for d new recipes
thanks
Niky
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December 30th, 2008 at 2:46 am
soda bicarbonate = baking soda Niky
Yum this looks good, do you all have more date recipes. I have soooooo many dates I do not know what to do with them? Thanks in advance………..
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January 6th, 2009 at 5:01 pm
when tooo much water is added to dates while grinding ,and another reason for the cake sinking inside might be when the oven is opened before the cake is baked.as said in the recipe water is enough for soaking the dates to become softer.
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January 14th, 2009 at 5:27 pm
HI- I tried this cake too. It was a major disappointment. I have tried your Peda reciple earlier which was such a hit and hence was confident about trying this one out. My cake looked nothing like whats in the picture and secondly it sank in the middle as someone else said .
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Reema Reply:
March 18th, 2010 at 4:02 am
This cake sinks.I do not know what to do and why it sinks in the middle .Tried several times with the same result.Hetal please helllllllllllpppppppppppppp…………………
[Reply]
hetal Reply:
March 22nd, 2010 at 3:38 pm
Hi Reema,
In recent times, we have made this cake in a bundt cake pan and it seems to work better. You can also try the egg substitute (1 Tbsp flaxseed powder mixed with 3 Tbsp water) to give the cake some lift.
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January 14th, 2009 at 7:25 pm
Hi Manisha,
Sorry your cake did not turn out well. We’re trying to figure out what could be the cause of the sinking. One reason could be the butter. Did you use unsalted butter or salted?
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Vandana Reply:
August 14th, 2009 at 9:48 am
Sometimes you have to sift the flour, baking powder 4-5 times. This tip is out of my own experience.
Warm regards
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January 15th, 2009 at 2:28 pm
Annam wrote:
Hi Anuja,many ask the doubt why its sinking,when the oven door is open in-between r
according to the temperature some oven will need 50min to bake .when its opened before
baking the part that’s not cooked sinks inside.i have made the same mistake.so its only
the time to be increased for baking .
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January 17th, 2009 at 9:20 pm
You have some great recipes on your website. Saw the date & walnut cake recipe. Since I don’t use dairy what can I substitute the condesed milk with?
Thanks,
Upasana
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January 19th, 2009 at 3:03 pm
Hi Hetal and Anuja, i hv tried many of ur receipes it is good. This cake came out too good, my hubby and all my friends like it very much. Thanks for posting such a tasty recipe.
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January 26th, 2009 at 2:12 am
Hi Hetal and Anuja
This is a wonderful recipe. I have made it a couple of times and it was always a big hit. My cake also dipped in the middle the first time. We tried some of the tips mentioned above and the sinking reduced quite a bit. But the taste was just awesome! You girls rock !!!
Anne
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January 26th, 2009 at 7:38 am
hi friends,
one more tips from my side,if u r keeping in glass bowl it takes 50min baking time if its tin it takes 40min.
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January 28th, 2009 at 8:56 pm
I tried this recipe and it’s very awesome. Cake became too good. Thanks for such easy and the best recipe.
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January 30th, 2009 at 4:18 am
Tempting recipe , so tried it out (half heartedly ,what eggless cake…mmm no way) and tada the cake came out perfect no glitches .Never thought it would be so easy without a cake mix.Oh I loved to make cake for the first time.
Thank you so much.Your site rocks.
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February 2nd, 2009 at 1:57 pm
hi girls i tried out this receipe and it came out great.thanx for the superb receipe.
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February 4th, 2009 at 3:49 am
hi can you make eggs chocolate cake….
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February 6th, 2009 at 3:17 pm
Hello Anuja & Hetal! I wait till the morning to post a thanks note for this delicious recipe, but last night we couldn’t wait for the cake to cool down and ate it warm and moist! My husband and I loved it! mmmmmmmm
thanks so much!
I also would like to know what is the best way to storing a cake? maybe in a plastic bag? or in the fridge? and when? (I mean when the cake is still warm?)
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February 6th, 2009 at 4:00 pm
HI Haruko,
You should definitely wait until the cake has cooled down before putting it in a ziploc bag or plastic container with a tight fitting lid. If the cake is still warm, moisture will form and make the cake soggy. You can store it in the fridge for about a week. You can even freeze it it you use a freezer ziploc bag.
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March 3rd, 2009 at 8:20 am
Hey Hetal and Anuja..
Tried this last week. Was a superhit.. Everyone at home loved it… Thankyou so much….The cake was fluffy, however, the center of the cake was still soft. The taste was good so people thought it was meant to be that way.. : )
Should i increase the baking time to avoid the soft part the next time cause this time, i had baked it for 40 mins.
Thanks again..
Koms
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March 3rd, 2009 at 1:54 pm
Hi Koms,
Glad you liked the cake – it does have a fantastic flavor!
Regarding the center, soft is fine but it should not be raw or doughy. If you feel that was the case, increase the cooking time by another 5 minutes maximum.
Tip: Stick a toothpick in the center and if it comes out clean, the cake it ready:)
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March 7th, 2009 at 10:25 pm
I want to send a cake to my friend. Do you think I can bake the cake and send it without the cake getting spoiled? I really want to send something. Please suggest if I can do so, or if you have any suggestion then please let me know.
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March 9th, 2009 at 4:15 pm
Hi Disorichu,
We’ve never sent food items in the mail, but after doing some research, it seems that it is possible to do so. Wrap the cake tightly (once it has cooled completely) in plastic wrap. Place it in a sturdy plastic or tin container with a tight fitting lid. You may have to put packaging foam peanuts or crumpled newspaper around the cake so that it doesn’t move. Place the container in a larger box for shipping. You should put more crumpled newspaper or foam peanuts around the container so that it doesn’t move in the box. You should be able to send it via regular mail but if you don’t mind paying a little extra, you can send it by priority mail — it’ll reach sooner.
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March 11th, 2009 at 10:15 pm
Thanks a lot. I would love to send the cakes I make to my best friend.
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March 16th, 2009 at 9:46 pm
I tried this one and turned out very tasty. My husband and kids loved it sooooooo much. Can I try this with fat free condensed milk?
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March 16th, 2009 at 11:37 pm
Hi Lakshmi,
We are sure you can use fat free condensed milk. Let us know how it comes out:-)
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March 17th, 2009 at 4:09 am
Hi, I saw that u used the magic bullet in this recipe. I was thinking of buying it for making chutnies & grinding spices since its difficult to do these in the regular blender. how has ur experience been so far with it? Would you recommend it?
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March 23rd, 2009 at 9:49 pm
I tried with fat free condensed milk. It tured out really good. Same taste and all. Only the difference is 0% fat.
)
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April 5th, 2009 at 3:41 pm
I tried your cake for a party and it was an instant suceess. This cake is very easy to make and very yummy. I agree with your suggestion to lessen the amount of water while grinding the dates. Otherwise, the center of the cake will sink a little.
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April 27th, 2009 at 6:45 pm
I tried this cake,it’s yummy . I want to prepare little less sweet cake .How do i do that.
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hetal Reply:
April 27th, 2009 at 7:42 pm
It is hard to adjust this recipe for sweetness. If you cut down on the condensed milk, the texture may not come out right.
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Rob Reply:
April 27th, 2009 at 8:10 pm
How about if i reduce dates.
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hetal Reply:
April 28th, 2009 at 1:54 am
You could reduce the amount of dates, but then it won’t be a “Dates” and walnut cake
. I think the main culprit for the sweetness is the condensed milk.
May 7th, 2009 at 8:34 pm
Hi anuja and hetal,
can u tell me what is the difference between baking powder and baking soda.please
Thanks
for the recipe:)
[Reply]
hetal Reply:
May 8th, 2009 at 2:23 am
Hi Shreya,
Baking soda is pure sodium bicarbonate. It needs moisture plus an acidifying agent to make it active. It works well in recipes that call for some acidic ingredient (lemon juice, buttermilk, etc). Baking powder has baking soda in it, plus an acidifying agent (cream of tartar) and a drying agent (starch). It will get activated simply by moisture. It works well in recipes that don’t call for an acidic ingredient such as lemon juice.
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May 10th, 2009 at 7:30 pm
thanks hetal
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May 11th, 2009 at 1:44 am
Hey Guys! Thank you for the wonderful recipes! Love ‘em!!!
Question: Can we use whole wheat flour instead?
[Reply]
hetal Reply:
May 11th, 2009 at 1:30 pm
Hi Vidya,
We’ve not tried whole wheat flour in this recipe, but we have substituted it in other recipes that call for all-purpose and it has worked just fine. It should be alright.
[Reply]
Namrata Reply:
March 4th, 2010 at 9:36 pm
Hi Hetal..
First of all thanks for this wonderful recipe.. I just wanted to share with other viewers that I have made this cake 3 times – every time with a different filling and it came out very fantasic. Here’s what I have tried:
1) First version was with bananas instead of dates since I had some bananas handy.. it just came out great just added about 2 tspn of water to mash the bananas but i think it would be Ok w/o water as well
2) My second version was with pineapple, i bought canned (small one) pinapple chunks (usually they have some syrup in it) I used only chunks, just pulsed them to soften up the texture and it worked good.. the cake came out spongy and soft
3) Third time i tried yesterday finally with dates and Whole Wheat Flour.. ( I used Annapurna Whole wheat atta) had to add little bit water to dates since this atta particularly tends to soak up more water..ultimately it came out really nice. Infact me and my husband both loved the taste of whole wheat instead of all purpose flour.. it turned out perfectly spongy and soft.
Lastly after trying succesfully I would like to recomment that it is better to experiment with fillings and not to alter any of the baking ingredients.. (like butter or baking soda or condensed milk etc). Also I used a reasonably thick size baking pan and did’nt open the oven door until 30 mins.. I kept the oven light on so that I could have a look if it is getting burnt!
I think I am going to try this cake with few more ingredients like coconut, peaches etc.. Thanks for posting such a wonderful receipe..
Namrata
[Reply]
hetal Reply:
March 5th, 2010 at 12:04 am
Wow Namrata! Thanks so much for taking the time to post your feedback. It’ll answer so many people’s questions.
May 11th, 2009 at 5:19 pm
Hi Hetal and Anuja,
I tried this cake and it came out really well and was the most delicious eggless cake i have ever tried in my life. I was thinking of using banana’s instead of dates. What’s your opinion about this. Pls. reply..
Thanks a lot,
Nidhi!
[Reply]
hetal Reply:
May 13th, 2009 at 2:00 pm
Hi Nidhi,
Bananas would work great in this recipe as well. You can also try our Whole Wheat Banana Nut Bread as well.
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May 12th, 2009 at 10:06 pm
I want to used can of crushed pineapple. May I request to ask the quantity we should use?
[Reply]
hetal Reply:
May 13th, 2009 at 1:46 pm
Since the pineapple adds more moisture to the batter, you will have to try a little at a time (start with just 1/4 to 1/3 can). You should probably squeeze out the excess liquid before adding it in. If you see that it doesn’t make the cake sticky, then you could go up from there the next time.
[Reply]
May 14th, 2009 at 6:06 pm
Hi Hetal and Anuja,
This is Nidhi again. I tried this receipe with bananas, but it also not as yummy as with dates in it. Hetal I cannot try your Whole Wheat Banana Nut Bread as it has egg’s in it, and i am pure vegetarian.
I wanted to share this receipe with my mom in India, and i was wondering if she can use same amount of home made unsalted butter(made from layer of cream formed on top of boiled milk) for the cake. Will be waiting for your reply.
Thanks,
Nidhi!
[Reply]
hetal Reply:
May 15th, 2009 at 2:25 pm
Hi Nidhi,
You can substitute the egg with 1 Tbsp of Flaxseed powder mixed with 3 Tbsp of water. Mix and wait until it becomes the consistency of egg – gooey. Then mix in per recipe. Regarding the butter, we have never tried the homemade butter so not sure how it will react. Sorry.
[Reply]
Nidhi Reply:
May 15th, 2009 at 9:23 pm
Hi Hetal,
Thanks a lot for ur reply and wonderful sudstitute of egg. I have a doubt,1 Tbsp of Flaxseed powder mixed with 3 Tbsp of water is substitute for 1 egg right?
Nidhi!
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May 15th, 2009 at 6:56 pm
Hi hetal and Anuja,
I love ur site. i have tried couple of ur receipes and other tips as well. it’s jst suburb. I want ask if we can use eno fruit salt instead od baking soda in, dates and walnut cake receipe. Also i am going to try it with fresh pineapple. Can plz advice be amount of pineapple juice to be added.
[Reply]
hetal Reply:
May 15th, 2009 at 8:40 pm
Hi Harshada,
Eno has citric acid in it so it may make your cake sour. We’ve never tried this recipe with pineapple so it’s a guess…
Pineapple may add more moisture to the batter, so you will have to try a little at a time (about the same amount as the dates). Please let us know how it comes out if you decide to try it.
[Reply]
May 15th, 2009 at 8:46 pm
thnx hetal. that was a quick reply. Actually i want to try that cake t’mrow. My husband really loves pineapple so i thougght od giving it a try. i’ll surely let u now.
The only problem now is i don’t have baking soda right at hand. Can i Use couple of eggs and double the baking powder amount?
[Reply]
hetal Reply:
May 15th, 2009 at 9:21 pm
oh gosh! Substituting Baking Powder for Baking Soda is easier than the other way around. Baking is a science so adjusting the quantities of the ingredients can drastically change the outcome. When you double the baking powder, you are also doubling the acidifying agent that is in there — may not react well with the other ingredients. You can either experiment with what you have (we’d love to hear about the results) or just run to the grocery store and get you a box of baking soda.
[Reply]
May 19th, 2009 at 7:40 am
HI
I tried this with pineapple instead of dates…and guess what..it turned out excellent…soft,spongy and yummy!!
thnx Hetal, Anuja and of course Annam
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May 19th, 2009 at 7:42 am
one more thing…where will i get flaxseed powder? I am in Melbourne.
does the cake taste same when u substitute it for egg??
[Reply]
hetal Reply:
May 19th, 2009 at 1:26 pm
We get flaxseed powder (flaxseed meal) at Whole Foods type stores. If the powder is not finely ground, it may give some texture (which is not bad) but you don’t miss the egg.
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May 21st, 2009 at 9:40 pm
The cake was absoulutely YUMMY!!! Thanks for sharing this recipe, Hetal and Anuja.
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June 26th, 2009 at 8:45 am
I made the cake yesterday and it was yummy!! I really liked it!
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June 27th, 2009 at 11:01 pm
thank you for the recipe:)
i wanna bake this cake tmr,
can i use eno instead of baking soda?
[Reply]
hetal Reply:
June 28th, 2009 at 9:23 pm
Eno has citric acid in it so it would not be good in this recipe.
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June 29th, 2009 at 2:11 am
thank you:))
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June 29th, 2009 at 4:46 am
I guess I am on a spree now…cooking up your dishes!!
http://riascollection.blogspot.com/2009/06/eggless-hazlenut-dates-cake-and-lesson.html
That’s my version of your cake!!! Pardon me…I just couldn’t wait for the cake to cool down…and look at the mess I made
But! I tastes soooooo good! I LOVED it! so did everyone at home!! Thanks Annam!! 
I loved the crumb! 
[Reply]
June 29th, 2009 at 8:57 pm
Hi Ladies,
After months of wanting to make this cake, I finally got the time and courage to make it. The cake turned out excellent, no sinking in the middle and amazing taste. I must say after reading all the comments and reading about people’s cake sinking in the middle, I was afraid to try it.
One thing I really struggled with was making the date paste. I had soaked it more than 30 mins, used a grinder, blender and finally food professor and after 45 mins, I had a paste with very few chucks. From reading your tips, I knew to use very little water when making the paste so I was super careful of it and that made it more difficult to blend/process.
Anyway, the end results were great and I will make it again…one thing though, if I want to use pineapple, do I cut them into chucks? Please explain.
Thanks Annam for a great recipe.
[Reply]
hetal Reply:
July 1st, 2009 at 4:21 pm
Since the pineapple adds more moisture to the batter, you can try to use crushed pineapple and probably squeeze out the excess liquid before adding it in. You can use the same amount as you would dates.
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June 30th, 2009 at 6:50 am
hi hetal n anuja..
can i use margarine??
i dunno if unsalted butter is easily available in indian local stores..
[Reply]
hetal Reply:
July 1st, 2009 at 4:15 pm
Since this is a viewer submitted recipe, we followed it exactly and have not experimented with margarine. If you can’t find unsalted butter, you could substitute regular butter.
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June 30th, 2009 at 7:08 am
hey, can i use an electric beater??
[Reply]
hetal Reply:
July 1st, 2009 at 4:13 pm
Hi Deepal,
Since this is a dense batter, you may burn out the motor in the electric beater. It is pretty easy to do by hand.
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July 14th, 2009 at 10:44 am
hi..
is all purpose flour same as maida?? or is self raisin flour is maida?? can u state d difference?? plz..
thanks..
[Reply]
hetal Reply:
July 14th, 2009 at 3:19 pm
Hi Deepal,
All purpose flour is the same as Maida. Self rising flour is all-purpose flour with added baking soda already in it.
[Reply]
hetal Reply:
July 14th, 2009 at 3:20 pm
Sorry, it has baking powder and salt added in.
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July 15th, 2009 at 5:40 am
hi hetal,
thanks for ur prompt reply..
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July 24th, 2009 at 2:52 pm
Hi,
Please tell me if i could use Ghee instead of Butter.
thanks…
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anuja Reply:
July 27th, 2009 at 9:20 pm
We have never tried it but really don’t think it will work.
If you do experiment, do let us know the results, very curious!
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July 27th, 2009 at 8:04 pm
Hi Hetal and Anuja,
I had to make dates cake for my vegetarian friends so When i was about to make this cake my husband told me that he wont eat it coz this was an eggless recipe and he was sure that its going to a disaster.
But i was confident that it wud be great as usual coz i have tried many of ur recipes and all of them have turned out great. Thanks to u guys.
I did a slight modification by soaked dates in rum instead of the boiling water and kept it for a day before making it into a paste. It was awesome
[Reply]
anuja Reply:
July 27th, 2009 at 9:08 pm
WOW! We can just imagine what it tasted like!
Thanks for the confidence vote:)
[Reply]
July 29th, 2009 at 1:49 pm
Hi Hetal & Anuja,
The two of you are really doing a great job and i love your website as it helps me to learn cooking in a way I never thought I could. You are simple and the video’s really help a great deal. I tried the cake and it was great. Thanks once again and keep going and viewers will keep watching!
Bye
Amita
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July 31st, 2009 at 2:33 am
After reading all the positive comments on this recipe, I baked a cake from scratch for the first time in my life! I must say it smelled awesome.
I was bold enough to send it to a relative for their birth day. Hence I do not know how it tasted!
For parcel post:
1. As suggested above, I let it cool for one hour
2. Wrapped it up twice in a cling film.
3. Packed it in the lid of the foil cake pan and fit a cardboard on top.
4. Used 2-day shipping.
I hope that the cake doesnt get spoiled by the time it reaches the recepient. And I hope they like the taste! Will update the results soon.
[Reply]
anuja Reply:
July 31st, 2009 at 1:19 pm
Would love to hear the results and so would other readers, I am sure! Keep us posted.
[Reply]
Gunjan Reply:
August 4th, 2009 at 4:18 pm
So the cake reached the destination on time. It did not spoil and was intact due to the packaging.
It looked and tasted great!
I am going to try the pineapple version of this and use whole wheat flour. That way the recipe would be more guilt-free
Thanks for this great recipe!
[Reply]
August 20th, 2009 at 7:08 pm
hi,ur website is gr8…
and love all ur receipes….
plz thrs a request ….how to make a eggless carrot cake….
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August 20th, 2009 at 9:20 pm
I have been trying soo many things from ur receipes..very easy to make..I made cake last week and it was simply great…U girls r doing great job…keep posting..It would be great if u can post vanilla Icecream receipe also?..Thanks again!!
[Reply]
August 31st, 2009 at 1:44 pm
Hello,
I tried your recipe. The taste was all fine, but the cake was too hard. It was almost like biscuit.. Could you please tell me what could have gone wrong?
Also, it would be better if you could tell me are there any changes to be done to bake the cake using a microwave oven.? I have doubts in setting the power watt of the oven..
[Reply]
September 24th, 2009 at 8:17 am
hi,
Tried the recipe…and came out very well…dates and walnuts make a good combo..and my cake didn’t even sink like the other reviews mentioned here…may be becuase i used a loaf pan and not the round cake pan…
thanks for the recipe.
[Reply]
October 12th, 2009 at 9:53 am
Can this cake be made in microwave as well….cooking time wud be less right? would u knw hw much? As if i keep opening the door am afraid it might sink…
[Reply]
hetal Reply:
October 14th, 2009 at 2:56 pm
Hi Anu,
We’ve never baked this cake in the microwave. If any of our other viewers have done this before, please share your experience.
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October 22nd, 2009 at 6:26 pm
Hetal/Anuja,
I love ShowMeTheCurry and the work you both do. Thk – you guys rock!
Could you please answere a few questions for me?
1. I saw in one of your comments that we can use salted butter. Is that right? I hope it doesn’t shrink the cake..
2. What is the size of the container for the recipe?
3. How long can I keep the cake outside? If I am planing to make it for a party, can I make it a couple days before and NOT put it in the refrigrator..
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hetal Reply:
October 24th, 2009 at 4:23 am
Hi Christina,
We used unsalted butter for this recipe. We have not tried salted butter, but the comment was addressed to someone who asked about using margarine. We thought salted butter might be a better option than margarine. I would tell you to experiment but since you’re making this for a party, it would be better to follow the recipe exactly (experiment at a later time
).
You can use approx 10 inch baking pan or even a regular size bread loaf pan.
It would be better to store the cake in the fridge and then just warm it up in the microwave rather than keeping it out for a few days. It will still be moist.
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October 23rd, 2009 at 3:17 pm
You ladies are awesome. Thanks for the recipe. I have tried your other recipes too. and they were mind-blowing. so now, trying to be bold and make this cake. but I am a little worried.
1) I don’t have sift, can I instead use dry mixer to first grind it so that it can be mixed thoroughly and then I will add wet ingredients to it and then will use wire whisk to mix it to dry ingredients. I will get sifter while I go to India, but as of now, I don’t have many options.
2) Google gives confusing answers when you search for tbsp and tsp. So, just want to confirm if in your recipe, 3 tsp = 1 tbsp?
3) can you please let me know precautions to take to avoid the cake becoming hard? Can you please also tell me which one will be softer and easier for a beginner like me(chocolate or date cake)?
4) Is saji na phool same as baking soda? I got it from indian store. he was saying its the same thing, but I am a little skeptical
Please answer as soon as possible, as my husband’s birthday is on November 5 and I want to surprise him. Please. Please.
Thanks
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hetal Reply:
October 24th, 2009 at 12:27 am
Hi Lajja,
1. If you don’t have something to sift the flour, you can try your best to do it with your hands…no need to grind it. You can find sifters (or sieves) at stores like Walmart (though they may look different) so you don’t have to go to India to get it.
2. Yes, in our recipes 1 Tbsp = 3 tsp.
3. Both the chocolate and date cakes are very easy — even for beginners. You may want to read comments by other viewers and see what tips you can pick up from their experience.
4. I believe that saji na phool is citric acid (aka nimboo ka phool)…not baking soda. Baking soda is called Soda Bi-carb or Sodium Bicarbonate. Citric acid is a souring agent so do not use it for cakes.
Hope that helps! Please wish your husband a very happy birthday from us!
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Lajja Reply:
October 29th, 2009 at 6:01 pm
Really appreciate your prompt response and Thanks a lot for wonderful videos and for your wishes
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shahira Reply:
March 9th, 2010 at 11:57 am
if u want a soft choclate cake add little milk..choclate cake cm v smooth n soft…this is im teling from my experience…
)
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October 25th, 2009 at 3:39 am
Thanks to both of you, you made baking simple and reliable. i substituted the dates with 3 bananas. (coz i had no dates and did have 3 really blackening bananas).
It turned out just like it is in the pic, the color on the inside is lighter coz the fruit is different. “Yummy and perfect!
I am craving to try it with crushed pineapple, will post feedback and qty once i try it.
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November 6th, 2009 at 4:46 pm
Thank you for posting this recipe. My cake turned out perfect. I made it for my aunt’s birthday and everybody loved it. Everybody was surprised to see such a fluffy cake without using egg. I had tried eggless pineapple cake several times but it never came out as perfect as this.
I am always too lazy to write a comment…but this cake is soooooooooooo yummy, i had to write it. For me the baking time was 30 min.
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November 9th, 2009 at 11:18 pm
First, let me thank you ladies and Annam for sharing this wonderful recipe. I finally tried it out with so much fear. But, may be I took so many precautions that end result wasn’t as great as it could have been.
I used wilton 9″1.5″ pan, and somehow my cake was totally burnt. I kept it for exactly 40 minutes on 350 F. My mistake was I guess to not to open the stove and check after 30 mins. I am not sure what went wrong, my oven was too strong, or my pan too thin. Don’t know. It looks like a metal one, not sure. I removed all the burnt part, (it got reduced by half), and the rest half part I kept.
Getting disheartened, I ran to grocery store, got cake mix, unwillingly used eggs (I don’t eat them but my husband does, I courageously shredded my inhibitions thinking it was his bday after all), and made another cake altogether.
Now the surprising part comes, that cake came out looking all nice, I decorated it, but eventually it couldn’t equal taste of your date and walnut cake in any sense. Even though, it was burnt, my husband loved your version of cake
So, please advise me what to do next time to avoid such mistakes!
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hetal Reply:
November 10th, 2009 at 3:35 pm
Hi Lajja,
So sorry to hear about your burnt cake. The problem could have been a combination of the type of pan and your oven. It is always best to keep an eye on whatever you are baking, especially towards the end. No matter what the oven temp says, all ovens are different. You can tell if a cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready. Glad you husband enjoyed the cake anyway. We wish him a very happy belated birthday!
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November 10th, 2009 at 2:27 pm
hi hetal n anuja,
i made cake once in my life time and it came out so well and spongy…evry1 liked it…
i ws very excited about this cake …ur receipes r gr8 nd helpful..
need more veg cakes…nd thx a lot…
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November 16th, 2009 at 8:21 pm
What kind of frosting do your recommend? I used a 9″ springform pan(the kind in the video) and the cake came out perfectly. Pan size is very important when baking – I wouldn’t try baking this in bowls as some people suggested because the batter will take longer to bake at the bottom than the top.
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hetal Reply:
November 17th, 2009 at 5:16 pm
Hi Sandi,
We usually have this cake as is – no frosting. However, a cream cheese frosting may taste good.
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November 17th, 2009 at 6:05 pm
This is mentioned as eggless cake, can eggs be added instead of baking soda?
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hetal Reply:
November 17th, 2009 at 7:29 pm
Gosh, we’ve never tried this recipe with eggs. Sometime in baking, it’s hard to substitute ingredients because baking is more of a science than regular cooking. However, it is a fantastic recipe even without the eggs so try it out.
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November 28th, 2009 at 11:54 am
can we prepare cakes and biscuites in microwave oves as we dont have the other one
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hetal Reply:
November 28th, 2009 at 3:03 pm
Hi Bhavana,
Though some have had luck baking in the microwave, we have never tried it. The texture will not be exactly that of things baked in the oven.
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December 5th, 2009 at 5:12 pm
Can i use slightly salted butter for this cake because im worried it might sink in the middle and remain soft. Please reply hetal and anjua.
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hetal Reply:
December 6th, 2009 at 11:11 pm
Hi Vilma,
Judging from most of the comments, it seems as though the sinking happens if the oven door is opened before the cake has had a chance to finish baking. So far, there has been no evidence that salted or unsalted butter causes the sinking.
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December 11th, 2009 at 11:02 pm
Hi,
I am really looking forward to baking this cake. But I want to avoid condensed milk. Is there any substitute that I can use? Or if it is left out what adjustments would I have to make in the cake.
Thanks!
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hetal Reply:
December 12th, 2009 at 8:43 am
Hi Upasana,
The condensed milk does several things in this recipe. It provides the richness as well as the sweetness. Due to the heavy texture of condensed milk, you could substitute sugar, but it is very hard to substitute with any other kind of milk. Even heavy whipping cream is not the right consistency.
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December 14th, 2009 at 1:51 am
Hi Hetal and Anuja,
I have tried this cake a couple of times and it came out delicious. I want to try this on a cheesecake pan as yours. I have a 9.25″ inch pan. Is that too big? Or should I go for a smaller one?
Thanks
Sri
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Anonymous Reply:
December 14th, 2009 at 2:51 am
OOps!! Sorry I have a 9.75 inch pan and not 9.25…..
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hetal Reply:
December 14th, 2009 at 2:38 pm
Hi Sri,
This cake will work in any sort of pan. The only difference will be the time it takes to bake. If the pan is shallow, the baking time is usually a little less. Just keep an eye on it as it gets close to getting done. You can stick a toothpick in the center of the cake. If it comes out clean, the cake is done.
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December 15th, 2009 at 11:28 pm
Thank you. That was helpful
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December 16th, 2009 at 6:38 pm
Hi Hetal and Anuja,
My nephew’s birthday is around the corner. I’m planning to make both dates and pineapple cake. But the concern is I need to drive for 8 hours. Kindly help me:
1. Is it ok to bake the cake 2 days in advance? If yes, how should I store them so that the freshness remains intact?(8 hours on the road)
2.Should I bake it the a day before?
Thanks,
Sri
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hetal Reply:
December 16th, 2009 at 6:56 pm
Hi Sri,
The cake stays fresh in the fridge even if you bake it 2 days in advance. You can warm it in the microwave and it will taste great. As far as the 8 hr drive, it will be fine. In fact, it will come to room temp and then you just have to warm it for a few seconds
.
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Sri Reply:
December 17th, 2009 at 5:54 pm
Phew!! that’s a big relief.
Thanks Hetal…
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December 18th, 2009 at 2:04 am
Another question!!
Can I brush the cake with water and sugar mixture just to add enough moisture? I’m not sure if this works for the dates cake as I’m planning to add the whipped cream icing .
Thanks for all your help,
Sri
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hetal Reply:
December 22nd, 2009 at 2:26 pm
Hi Sri,
We’ve never tried to moisten this cake with sugar water. It tastes great as is
You may want to experiment when you don’t have to make it for someone (or a party). If you do, we’d love to hear your feedback.
Thanks!
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Sri Reply:
December 22nd, 2009 at 9:54 pm
Hi Hetal,
I tried adding a little amount of sugar water. Guess what?? It came out fine with the pastry texture what I was looking for.
Thanks for your help
Sri
Happy Holidays!!
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hetal Reply:
December 23rd, 2009 at 1:47 pm
Hi Sri,
Awesome! Thanks for the tip…we’ll surely try it next time. Happy holidays to you and your family!
December 22nd, 2009 at 8:54 am
hii…
i just switched on to site for d 1st tym..its an excellent sites…thnx u 2..
i m just plannning to cook dis cake dis christmas..i jus wanted to knw can v prepare it in micro instead of oven?if yes can u plz let me knw d temperature n which it has to b cooked nd for hm much tym..
thnx again
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hetal Reply:
December 22nd, 2009 at 2:27 pm
Hi Nupur,
Many people do bake in the microwave but the recipe is tailored for it.
Unfortunately, we have not tried this recipe in the microwave so cannot give you proper guidance.
Sorry.
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December 24th, 2009 at 12:33 am
Hi Hetal & Anuja,
You guys rock… i recently stumbled upon your website and in the process of trying all of your recipes…the recipes i have tried till now have worked out very well…i look forward to try new recipes everyday.. where can i get the cake pan which u baked(i live in US)…the one that separates with the bottom intact…thanks in advance
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anuja Reply:
December 24th, 2009 at 3:07 am
Hi Deepa,
Thanks for the compliment! The cake pan we use is called a ‘cheesecake pan’ and can be bought at any/all kitchen stores including your grocery stores and Walmarts.
Hope that helps.
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January 25th, 2010 at 3:29 pm
hi guys…i tried your cake…. first time it was a super hit …but second time i tried it but the cake didn’t turn out that soft and puffy… i used the same ingredients as first time…can you please let me know what might be the reason?
Thanks
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hetal Reply:
January 26th, 2010 at 2:56 pm
Sometimes, it has to do with fluctuating oven temperatures. You should try not to open the oven door during the cooking process.
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Priya Reply:
January 26th, 2010 at 3:45 pm
Hi Hetal and Anuja,
Your website is really great. I have tried a lot of your recipes and they have come out great. I tried the eggless date walnut cake in the microwave oven and it was fantastic. However the time taken was more than in an usual oven. I baked in for nearly an hour or more. It was not cooked in the middle so had to keep it again in the oven and had to repeat it till it got baked fully and hence it sank slightly in the middle but the taste was awesome. Also the baking dish was very shallow and hence may be the extra time. You guys are great and keep it up.
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January 28th, 2010 at 11:02 pm
Hi Anuja n Hetal,
can you please give recipe for eggless pound cake?
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January 29th, 2010 at 10:38 am
hii..
i have a request to make..plz can u tell us sum cake or brownie recipes dat can b cooken in microwave?
nd plz do tell us d recipe for frozen cakes…eagerly waiting for dose recipes..thanks in advance…
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February 16th, 2010 at 2:48 pm
what is thesubstitue for condensed milk
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hetal Reply:
February 17th, 2010 at 2:21 am
Hi Sara,
Condensed milk is just milk and sugar that have been cooked down to a thick consistency. You can try heavy whipping cream mixed with some milk powder and sugar. It may work.
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February 18th, 2010 at 3:17 pm
Hi Hetal and Anuja
I tried this cake today and i had the same problem like everyone my cake sinked in middle & it took me only 30min to bake. I opened my oven after 30 min to check with toothpick since, it came out clear i removed it. B
But my bad luck the cake sinked in the middle. This is the first time in my life i tried a cake and the taste was awesome.
I made some changes as my husband does not like too much of sweet i reduced the qty of condensed milk and substituted it with more dates and i also added other dry nuts. My husband liked the cake. Thanks for the recipe.
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February 25th, 2010 at 6:25 pm
Hello,
I would appreciate an early response since I want to surprise my wife and bake her a cake today which is our 10th anniversary. The question I have is: If one wants to make this a sugarless cake, can I substitute mashed bananas for the condensed milk. THanks, and BTW we love your work!
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hetal Reply:
February 25th, 2010 at 8:55 pm
Hi Om,
We’ve never substituted the condensed milk for anything in this recipe. Even if you add bananas, the moisture level will be different because of the milk. You can try this recipe for homemade condensed milk and replace the sugar portion with Splenda. Again, we’ve never tried it, but it’s an option.
3/4 cup white sugar
1/2 cup hot water
1 cup plus 2 tbsp powdered milk
Dissolve sugar in hot water. Add powdered milk. Stir well until dissolved. Cool. Equals one 14oz can.
Good luck and Happy Anniversary!
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Om Reply:
February 26th, 2010 at 6:58 pm
Thanks, but since I was running out of time, I went ahead and used Margie’s banana syrup as a substitute for condensed milk. With good results!
Om
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February 27th, 2010 at 10:39 pm
I was wondering , can I use eggs in walnut cake? If yes, how many? Thanks
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hetal Reply:
March 1st, 2010 at 3:42 pm
Hi CS,
You can add one egg and 1/2 cup of water to the recipe.
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February 28th, 2010 at 4:42 pm
Hi Anuja and Hetal,
I can’t thank you enough for this great recipe. As you know, first time I tried it was disaster when I baked for 40 mins. May be it had to do with my pan or oven. Second time, I modified few things. I baked it for 25 mins on 325F, when I checked with toothpick it came clear. So, I just took the cake out and it was awesome. It was such a hit that I had to make it again just after a week and it got parceled to even India with my brother.
Btw, one tip from my experience, After soaking dates for 30 mins to 45 mins, cut them into small pieces, and then grind the dates. If you do it, it will be easier to grind in mixer, and you won’t even need to use much water.
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CS Reply:
March 1st, 2010 at 1:13 am
Lajja – Did you use eggs at all ?
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Lajja Reply:
March 3rd, 2010 at 4:32 am
Nope, I didn’t use any eggs, and still no one can say that I didn’t. It was so delicious.
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hetal Reply:
March 1st, 2010 at 3:09 pm
Thanks for the feedback Lajja!
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March 4th, 2010 at 12:12 am
hi,
hetal & anuja,
i tried this recipe today it came out really well,thanks for this wonderful recipe.one thing i would like to share tat as i didn’t had baking powder i sustituted with 1/2 cup yogurt & 1/4 tsp bicarbonate of soda ie..
To make up 1 teaspoon of baking powder
use 1/4 teaspoon bicarbonate of soda plus 1/2 cup yogurt or sour cream (omit 1/2 cup of some liquid from the recipe).i omitted 1/2 cup water.(one more thing i made slight change i used 1
cup allpurpose flour & 1/4 cup self rising flour i was worried but it worked out)
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hetal Reply:
March 4th, 2010 at 3:59 am
Hi Sonu,
Thanks so much for the feedback…we’re sure it will help others.
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March 9th, 2010 at 1:45 pm
Hi dear sisters,
2day i tried dates cake..hmmm its yummy n v soft…i used cahew nuts for walnut…:) this is first tym i made a cake witout eggs..b4 earlier i got many cake receipes making without egg..but i never tried dat..but dis tym i kept trust on u 2 n made it..its success..:) i want to knw 1 thing dat if suppose i want to use egg then wat time it want to add in this recipe n is dat ok? pla let me knw..
thanks a lot for this easy n quick make recipe..:)
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March 9th, 2010 at 1:54 pm
also want to knw is it ok if add vanilla for cake?
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hetal Reply:
March 10th, 2010 at 3:27 am
Hi Shahira,
Yes, if you want, you can add vanilla but it really does not need it.
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March 11th, 2010 at 2:37 pm
Hi Gals,
I have one doubt. My mom was asking for this cake recipe. But, she is in a small town of India, and I am not sure if sweetened condensed milk will be available there. So, is there any substitute available for it?
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hetal Reply:
March 11th, 2010 at 2:49 pm
Hi Lajja,
I have never tried this recipe personally but maybe she can try it:
HOMEMADE SWEETENED CONDENSED MILK
Butter – 3 Tbsp, melted
Sugar – 2/3 cup
Instant Nonfat Milk (powder) – 1 cup
Boiling Water – 1/3 cup
Pinch of salt
Put all ingredients in a blender and process until smooth. This makes the equivalent amount as a 14oz can.
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Lajja Reply:
March 11th, 2010 at 3:15 pm
Hmmm. Sounds easy enough. I will let her know. Thanks
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March 15th, 2010 at 8:27 am
HI, IF I WANT TO PREPARE A SMALLER SIZE CAKE, HALF OF THE SIZE SHOWN HERE, THEN AT WHAT TEMPERATURE & FOR HOW MUCH TIME I SHOULD BAKE IT
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hetal Reply:
March 15th, 2010 at 2:42 pm
Hi Madhuri,
In general, when baking you should fill your pan 1/2 way up. The temp and time will depend on the size of your pan. If you use a big pan and use 1/2 this recipe, you will be filling your pan shallower than what the recipe calls for. In this case, shorten the time and raise the temperature a bit. If your pan is smaller and you fill it 1/2 way up, you can keep the same temp but just check on the time — it may get done quicker.
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April 5th, 2010 at 1:55 am
Hi Hetal & Anuja,
Love your site. I tried this eggless cake 3 times – it tasted great (I also added 1/4 tsp of ginger powder; omitted the nuts), but sank in the middle. Also, it was a bit overdone after 40 min. So, in my last try I modified a little – I added only 1 1/4 tsp of Baking Soda and baked at 340 degree F for 35 min. It came out very well.
Thanks for the great recipe.
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anuja Reply:
April 6th, 2010 at 3:53 am
Hi Nalina,
Glad to hear that. Amazing how different ovens can be. We have made this cake so many times…
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April 5th, 2010 at 4:27 pm
Great Recipee, we made it thrice in 1 week due to public demand. It is so easy to bake! I baked it and took it to work in the morning (which is 6am), the prep time is sooo less and clean up is less too.
I am making this with my niece today (I am baby sitting her), she is all enthusiastic about it!.
I taught my cousin to bake it too and the word has spread!
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anuja Reply:
April 6th, 2010 at 3:28 am
Hi ST,
That is wonderful! And thank you for spreading the word. That is the only thing we ask of our viewers – just keep telling everyone about SMTC
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April 6th, 2010 at 7:31 pm
Hello hetal & Anuja,
I have made the Walnut & Date Cake 3 time’s now, and every time I make it, my whole family has loved it sooooo much. One problem that I did have is that the centre of the cake sink’s, and left in in the oven to cook for another 5 minute’s, but the sinking still is there, is there any solutions to this problem?.
Just like to say that you ladies rock, and I love you both!.
Kind Regards
Nisha K Patel
London U.K.
[Reply]
anuja Reply:
April 7th, 2010 at 3:42 pm
Hi Nisha,
Amazing, we have made this so many times and it’s never done that yet, it’s happened to a lot of viewers.
Here are a couple of suggestions:
- try a shorter pan (not very high)
- try adding in an egg or flaxseed powder (egg substitute) – but then you may need to add additional sugar
- try with a bundt pan
Hope one of them works for you
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April 7th, 2010 at 8:53 pm
Hi guys,
what do i do if i want it to be just a walnut cake? should i add more sugar to the mixture?
lookibng forward to your reply..
Deepa
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anuja Reply:
April 9th, 2010 at 7:17 pm
Hi Dee,
We have never tried it with only walnuts but you can try substituting dates with sweetened apple sauce (approx 4oz) or sugar + unsweetened apple sauce.
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Anonymous Reply:
April 17th, 2010 at 9:48 pm
Hi Anuja,
Thanks a lot for the tip!! I’ll let you know how it turned out:)
Dee
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April 8th, 2010 at 8:06 pm
The cake was awesome!!!!!!!!!!! thanks for the lovely recipe…
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April 21st, 2010 at 2:45 pm
Hi Hetal and Anuja
You guys ROCKKKKKKKKKKKK!!!!!!!!!!! I am very very interested in cooking and have never seen a site like yours.
I came across your website in March when I was looking to bake a cake for my Husband’s Bday. It was the first time I have ever baked anything. I was so apprehensive but It turned out awesome.
My friends who came home later tasted the last few pieces and demanded more. I am planning to make it again tomorrow for them for a gettogether. Hope it turns out the same way as before.
Please try and keep it a free website. I am telling all my friends about your website. They LOVE it!!!Keep up the great work you are doing.
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anuja Reply:
April 21st, 2010 at 5:25 pm
Hi Jyothi,
Enjoy the cake and thank you for spreading the word
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jyothi Reply:
April 23rd, 2010 at 2:11 pm
Hi Anuja
Tried the cake. Came out better than before. My son is allergic to Wheat products. So I tried making the cake with Gluten free products. That came out good too.
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anuja Reply:
April 23rd, 2010 at 3:59 pm
Hi Joythi,
Great to know that, thanks for the feedback
April 27th, 2010 at 5:13 pm
hey Hetal / Anuja;
am just hooked to ur website … and hv been wanting to try out many of ur exciting recipes, which I did with this eggless dates and walnut cake.. I followed ur instructions to the “T”, but somehow it not not only burnt but also was extremely dry! Am willing to discount this as it was my first ever experiment with baking a cake (yup!) using an oven… Is the total cooking time (incl pre-heat) 40 mins or is it 40 + 10 mins ?? … do let me know how I could improve next time.. pls also mail me to the address I sent u.. Many thanks,
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April 29th, 2010 at 9:19 pm
Hi Hetal & Anuja,
Tried this cake yesterday and it came out really well. I was baking a cake for the first time and was not sure about the result. Was so happy of my adventure that sent a snap of the cake to my mom. Its a wonderful recipe. Keep up the good work.
Best Wishes….Sujata
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May 3rd, 2010 at 1:26 am
Hi Hetal & Anuja,
Tried this cake today..I came out really good except for few things like all others have told. 1.the cake sank slightly in the middle. 2.the edges became a bit crusty!! donno y?
Anyways my husband loved it and he is a big fan of dates
Thanks,
Sangy
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anuja Reply:
May 3rd, 2010 at 8:06 pm
Hi Sangeetha,
If you eat eggs, add one or add flaxseed substitute, it works like a charm!
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May 9th, 2010 at 12:29 am
Hello Anuja and Hetal,
I have a question on general-baking. Do all ovens require some pre-heating? I have micro-grill-oven combo thing(15L).
I baked a cake first time in Oven mode yesterday and I pre-heated the oven at 170 deg for 10 minutes.
But when I placed the batter-tin(15cm steel) inside, the top crust of the cake cooked quite quickly and became extra brown(overcooked or slightly burnt). I had to stop the oven after 25 minutes (though the recipe required 30-35min baking time)..
Finally, when i took the cake out, the top crust was oven-done as mentioned above but the rest of the cake was just perfect(soft,pongy n yummy)…
wjat cold have gone wrong with the top crust here? Pre-heating issue or anything else?
thanks..
[Reply]
r Reply:
May 9th, 2010 at 3:15 am
additional info:
the manual says:
microwave mode 500W.200W
Oven Mode: 1100W
Could it be that 170degrees was too high a temperature for such high power?
here is the pic
http://picasaweb.google.co.in/105137142858961222329/20100509?authkey=Gv1sRgCP2tvPPuioacPA#5469103023872020386
the dark-brown(slightly burnt) layer is thin and easily peeled off. the portion under looks like the right hand portion of cake.
[Reply]
hetal Reply:
May 10th, 2010 at 2:24 pm
Hi R,
Honestly, we have never used a micro-grill oven combo but all ovens work differently. Whenever you see time and temperature in a recipe, it is only a guideline. You really have to experiment with your oven to determine if it is more or less powerful.
Regarding your question about pre-heating…yes, you do have to preheat your oven if you intend to bake. You do not need to preheat if you want to broil something (heat coming from top for quick browning).
If your cake is browning too fast at the top, then definitely use a lower temp than what the recipe states.
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May 26th, 2010 at 6:24 pm
hi hetal and anuja
i want to replace dates with banana,
so plz let me know how many banana should be use?
thanks
[Reply]
hetal Reply:
May 27th, 2010 at 4:52 pm
Hi Deepti,
You can mash up bananas to get to a little more than 150 grams (5 ounces). That is the amount of dates we use but we also use a little water for grinding. Since bananas already have the moisture, you can just add a little more banana. Have you tried the Banana Nut Bread? Some of our viewers have made it without the egg and it’s worked for them.
[Reply]
August 18th, 2010 at 11:18 pm
from where i get condensed milk?
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