December 27th, 2009
Date and Cashew Olive Oil Cake
A year ago, on December 12th to be precise, after a lot of hurdles, divinetaste finally went online. I was in the advanced stages of pregnancy at that time. If I was able to keep this site moving through the birth of our baby and tending to a newborn, it was because of the huge support and encouragement that I received from my mother. Be it her excitement for me to take pictures of the Brahma kamala (a wonderfully aromatic flower which blooms only once a year) or when she came across any interesting food item, it was her constant enthusiasm and cheer that kept me going.
My mother belongs to that category of people who has a sweet countenance perpetually. She was there for me 24/7 with my newborn baby. Her personality never ceases to amaze me and I have come to appreciate her more after having become a mother myself. She manages all the aspects of her life, her part in the family business, philanthropic activities through religious and social institutions, of managing a beautiful home and garden with a passion for potted plants, that of a loving wife who has supported her husband through the trials and tribulations of life, an amazing mother to her three children and my favourite role which in my opinion she plays the best, that of a grandmother to my son. I have never seen her so happy as she was when she first set her eyes on my son, elated at being a grandmother and I have never seen her love anyone so much!
As this year comes to a close, I feel grateful for all the wonderful things in my life, the highlight being my son born on the 10th of March this year. A wonderful father and two amazing siblings make up my family in my parental home. Post the birth of my son, I spent many cosy months nestled in the comforts of my parents home. Although I miss being there, it also feels great being back home and for the three of us to be together as a family. And to have access to all my things, books, kitchen essentials et al!
Now coming to the subject of this post, the date and cashew olive oil cake, I made this cake for my father’s birthday taking into consideration his liking for olive oil. This is a wonderfully moist cake with deep flavours. The crunchiness provided by the cashews is perfectly balanced by the softness of the dates in this cake. The topping is quick to assemble and adds taste to the cake.
I also have something else to tell you. The divinetaste kitchen is moving! To a much bigger if not better kitchen. I can’t tell you how much I look forward to working from my new kitchen. My private study, which will house my innumerable cookbook collection and a studio, are an added attraction. Thank you dearest Ro for making this possible.
Date and Cashew Olive Oil Cake Recipe
Replace the plain flour with whole wheat flour for a healthier version.
Ingredients:
280 gm (2 cups) plain flour
220 gm (1 ½ cup) jaggery or dark muscovado sugar
150 gm seedless dates, chopped
100 gm cashew nuts
125ml (1/2 cup) plain yogurt
125 ml (1/2 cup) olive oil
250 ml (1 cup) milk (substitute with water for a vegan version)
2 tbsp date syrup or molasses
2 tsp cinnamon powder
1/2 vanilla bean finely chopped or 1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
For topping:
2 tbsp butter
6 tbsp jaggery or muscovado sugar
Method:
Grease and line the bottom of an 8″ round cake tin with greaseproof paper/baking parchment/butter paper. In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
In a mixing bowl add the yogurt, oil, jaggery or muscovado sugar, date syrup and milk and beat with a wire whisk or a spoon. Mix in the sifted flour mixture and beat with a spoon or a wire whisk until there are no lumps.Stir in the dates, cashews, cinnamon powder and vanilla bean and mix well.
Transfer the contents to the greased and lined tin and bake in a preheated oven at 150 degree centigrade for 1 hour or until a skewer comes out clean.
For the topping:
In a small saucepan, mix the jaggery and butter and cook on a low flame until the jaggery melts completely.When the cake cools, pour the topping over the cake.
Makes one 8″ round cake
December 27th, 2009 at 2:09 am
The cake looks moist and divine. I thought the topping was chocolate
and your mom’s garden is gorgeous.
The link to Brahma Kamala shows the cake picture.
December 27th, 2009 at 10:14 am
I thought this was a Christmas cake when I first saw the photo because it looks so dense and moist!
One question: is it ok if I substitute dried figs in place of dates? Do I need to add more yogurt to make up for the lost moisture?
December 27th, 2009 at 12:32 pm
Such a beautiful post about your family!
Knew about the bigger kitchen, but a private study? Wow! Love the perky photo of the cake with the flowers and the blue table cloth!
December 27th, 2009 at 12:46 pm
indosungod and purplefoodie: thanks
Chaitali: Coming to think of it, this would make a good christmas cake. You could substitute dry figs. I dont think there is any need to increase the yogurt in the recipe if you decide to substitute the dates with figs.
December 27th, 2009 at 1:19 pm
Words cannot describe how well-written and well- structured this post is.
December 27th, 2009 at 3:20 pm
Hi Anu,
A special Hi from Florence! This post is amazing - I especially like the photo collage! The cakes and pastries here in Italy keep reminding us of you. Ro & you would absolutely love it. Apparently, there is a pretty big jazz festival here in Rome every year. Looking forward to the four of us hitting this sometime in the near future. Take care.
Very nice recipe
MJ
December 27th, 2009 at 3:27 pm
I don’t know where to start! This is a wonderful cake, flavorful and moist! It looks delicious! And your pictures of your beautiful family are stunning! What a happy family! And I know how much you have been looking forward to finally arriving in your new kitchen. You are truly blessed!
December 29th, 2009 at 12:28 am
Happy birthday to your Dad and congrats on your new kitchen…the pictures are lovely!
December 29th, 2009 at 8:52 pm
Beautiful pictures! Your family sounds awesome and the cake looks delicious. Can’t wait to see the new kitchen!
January 1st, 2010 at 12:28 pm
hi anu ,
as usual u have come out ;
with awonderful post.
iwas touched n emotionalto see the post
hope this new year wil bring us many more post,
like this my best wishes to U RO Nmy daerest hari.
January 3rd, 2010 at 3:34 am
Hi, first time here, lovely blog, and lovely recipes! Thank you for sharing.
Happy New Year
Alessandra
January 8th, 2010 at 10:01 pm
This looks like a fantastic substitute for fruit cake! Much more palatable, to be sure.
January 11th, 2010 at 1:32 am
this cake looks amazing! can’t believe i’ve only just found your site xxx
January 11th, 2010 at 5:43 pm
cannot believe i missed this. first hoping you another grand year in blogging. it’s been a real pleasure knowing you and i really enjoy your space here. the cake looks heavenly! just my kind of sweet treat!
January 12th, 2010 at 12:15 am
thought you might like to see my attempt!
http://rosiesdelicafe.blogspot.com/2010/01/another-day-another-date.html
xxx
February 19th, 2010 at 5:37 pm
I made this as a celebration cake for my husband’s best friend, who is a vegan version of Desperate Dan (the comic book scoff-a-lot character)- we ate it warm with soya custard, and what little was left over was just as yummy the next day. Have promised to make this once a week from now on until further notice!
May 24th, 2010 at 6:25 pm
this is so beautiful, anu. and, you have such a lovely family, god bless and keep it well.
i made choclate cake with jaggery too and can imagine how wonderful this must have tasted in combo with all that dates and cashews! i will surely try this soon (when my fav aunt visits us the month after).