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January 10, 2013
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Following a tip about weighing eggs before cake baking I now do this every time. Eggs vary so much in weight it still surprises me.

So first of all weigh your eggs and use equivalent amounts of butter, sugar, and flour.

75g Dates (blitzed in the food processor)
2 eggs (total weight of mine were 137g)
137g butter at room temperature
137g caster sugar
137g self raising flour
1 tsp baking powder
1 tsp espresso coffee powder mixed with a little hot water and cooled


1. Cream the butter and sugar.

2. Add the eggs, flour and baking powder and mix.

Mix in the dates

Mix in the dates

3. Mix in the blitzed dates and the coffee liquid.

4. Spoon into a prepared loaf tin (I use paper liners)

Spoon into prepared tin

Spoon into prepared tin

5. Bake at 180 degrees C or GM 4 for about 35 minutes or until a skewer inserted in the cake comes out cleanly.

6. When cool top with a thick mixture of icing sugar mixed with a cooled mixture of 1 tsp espresso powder and 1 tbsp hot water.

Coffee and Date Cake

Coffee and Date Cake


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