University has restarted on Monday and as I also sing in an operetta which will première next week (= rehearsals every day) I experienced a harsh change from as much leisure time as I could possibly imagine to practically none at all. What I need now are quick recipes for easy desserts which can be whipped up in no time and which still taste fantastic.
And I have good news: This date cake fulfills all the conditions!
Furthermore, it also not too heavy as the recipe goes without butter. The dates add some moistness to the fluffy texture of the cake – this cake really has it all!
No, the “I’don’t have time”-excuse won’t work this time – start baking! 🙂
Date Cake with a Whiff of Icing Sugar
Preparation time: about 15 min (including making the paper cut)
Baking time: 40-45 min
Yield: one cake (24-26 cm Ø)
- 175g icing sugar
- 6 egg yolks
- 200g hazelnuts (roasted and ground)
- 150-200g dates (as you like it)
- 1 tbsp. rum
- ½ lemon, zest and juice
- 6 egg whites, very stiff
- 1 pinch of salt
- Preheat oven to 180°C (350°F).
- Whisk icing sugar and egg yolks until light and fluffy.
- Add roasted and ground hazelnuts.
- Chop the dates into small chunks. Add.
- Add rum, lemon juice and lemon zest. Whisk well.
- Whisk egg whites with a pinch of salt until very stiff. Fold the egg whites carefully into the date mixture. Put the batter into a well-greased round springform pan (24-26 cm Ø).
- Bake on the lowest level in the preheated oven for 40-45 minutes.
- While the cake is in the oven make the paper cut. Cut the paper to match the size of the springform pan. Try to cut away as much paper as possible to create a lot of space for the icing sugar. Iron the paper cut or put under something heavy to flatten it.
- Cover the cooled cake with the paper cut and dust it with icing sugar to create a lovely pattern.
(recipe after Betty Bossi)
To get a printed version: Download the pdf. (Both English and German versions available!)