The ingredients to be prepared are:
Dates: 136 g (about 110 g to 120 g after core removal)
Flour: 100 g
Brown sugar: 58 g (32 g of brown sugar for white sugar)
Butter: 30 g (can also be exchanged for an equal amount of corn oil)
Yeast: 2 g
Eggs: about 30 grams per egg
Water: 150 g
Directions: After the dates are pitted, cut into small pieces, cut into smaller pieces, the better. Add 150 grams of water to the pot, add the red dates to boil, you can also cook for a while, so that the date paste fully absorbs the water, turn off the heat. Add brown sugar, stir a few more times to let the brown sugar melt all away, add butter until it is all melted. Sift the flour, add yeast and mix well, add the mixed dates to the powder and stir evenly into a paste, add the eggs and then stir evenly. Then put in the mounting bag to squeeze the paste on the top into the cake cup about eight points full, put in the baking pan, an hour later, take out the baking pan, the oven preheats to 160 degrees, put in the baking pan containing the date paste cake, 160 degrees 15 minutes later the cake with a toothpick to try it, the toothpick inserted into it is very easy to take out, the side is not stained with cake puree to prove that the cake is cooked.
