101 Responses to “Eggless Dates and Walnut Cake”

1. Priya Says:
   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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2. Shilpa Says:
   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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3. hetal Says:
   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.

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4. Sakina Says:
   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]

5. hetal Says:
   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.

   [Reply]

6. Isha Says:
   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]

7. Reena Says:
   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!

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8. Niky Says:
   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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9. noor Says:
   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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10. arunabi@eim.net Says:
    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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11. Manisha Says:
    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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12. hetal Says:
    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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13. anuja Says:
    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 .

    [Reply]

14. Upasana Says:
    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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15. Roopa Says:
    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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16. Anne Says:
    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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17. annam Says:
    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.

    [Reply]

18. Snehal Says:
    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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19. raji Says:
    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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20. annonymous Says:
    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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21. fatima Says:
    February 4th, 2009 at 3:49 am

    hi can you make eggs chocolate cake….

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22. Haruko Says:
    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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23. hetal Says:
    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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24. Koms Says:
    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

    [Reply]

25. anuja Says:
    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:)

    [Reply]

26. Disorichu Says:
    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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27. hetal Says:
    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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28. Disorichu Says:
    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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29. Lakshmi Says:
    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?

    [Reply]

30. anuja Says:
    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:-)

    [Reply]

31. Neha Says:
    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?

    [Reply]

32. Lakshmi Says:
    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. )

    [Reply]

33. Indu Says:
    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.

    [Reply]

34. Rob Says:
    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.

    [Reply]

    

    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.

35. shreya Says:
    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.

    [Reply]

36. shreya Says:
    May 10th, 2009 at 7:30 pm

    thanks hetal

    [Reply]

37. Vidya Says:
    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]

38. Nidhi Says:
    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.

    [Reply]

39. Disorichu Says:
    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.

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40. Nidhi Says:
    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!

    [Reply]

41. harshada Says:
    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]

42. harshada Says:
    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]

43. lavi Says:
    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

    [Reply]

44. lavi Says:
    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.

    [Reply]

45. UNK Says:
    May 21st, 2009 at 9:40 pm

    The cake was absoulutely YUMMY!!! Thanks for sharing this recipe, Hetal and Anuja.

    [Reply]

46. Ria Says:
    June 26th, 2009 at 8:45 am

    I made the cake yesterday and it was yummy!! I really liked it!

    [Reply]

47. priya Says:
    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.

    [Reply]

48. priya Says:
    June 29th, 2009 at 2:11 am

    thank you:))

    [Reply]

49. Ria Says:
    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]

50. Pinal Says:
    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.

    [Reply]

51. Deepal Says:
    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.

    [Reply]

52. Deepal Says:
    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.

    [Reply]

53. Deepal Says:
    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.

    [Reply]

54. Deepal Says:
    July 15th, 2009 at 5:40 am

    hi hetal,
    thanks for ur prompt reply..

    [Reply]

55. pinky Says:
    July 24th, 2009 at 2:52 pm

    Hi,
    Please tell me if i could use Ghee instead of Butter.

    thanks…

    [Reply]

    

    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!

    [Reply]

56. Sasha Says:
    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]

57. Amita Rode Says:
    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

    [Reply]

58. Gunjan Says:
    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]

59. vanisha Says:
    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….

    [Reply]

60. Shree Says:
    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]

61. Sri Ranjani Says:
    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]

62. Snehal Says:
    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]

63. Anu Says:
    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.

    [Reply]

64. Christina Says:
    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..

    [Reply]

    

    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.

    [Reply]

65. Lajja Says:
    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

    [Reply]

    

    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!

    [Reply]

    

    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

    [Reply]

66. Sanju Says:
    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.

    [Reply]

67. Nanu Says:
    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.

    [Reply]

68. Lajja Says:
    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!

    [Reply]

    

    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!

    [Reply]

69. vanisha Says:
    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…

    [Reply]

70. Sandi Says:
    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.

    [Reply]

    

    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.

    [Reply]

71. Shivangi Says:
    November 17th, 2009 at 6:05 pm

    This is mentioned as eggless cake, can eggs be added instead of baking soda?

    [Reply]

    

    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.

    [Reply]

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