EGGLESS DATE & CHAI MASALA CAKE

I do remember telling you guys about my packet of chai masala or Indian spiced tea blend about to hit the death bed. And so were a big packet of dates ( they say dates never die!!). But dated dates were taking up a hell lot of space in the fridge causing friction between the Almighty mother & humble moi, on an everyday basis. So this had to the one!! So even if they don't but they had to die. But let me assure you, their death wasn't in vain, did bring about a lot of joy, to me for sure!!

I was in all moods to post all these chai masala recipes in succession to on another, but then quarantine life entail other household and a tad bit of office work as well. My phone, hasn't been in the best of shapes lately ( I am quite happy about the absence of phone calls), but social media has been alive mostly from this laptop.Now that we are still locked up, looking around for hope and  sunlight, let's pledge to not waste things, and put them to good use. Here goes the second recipe using chai masala powder. Shall we have a look at the ingredients before we proceed!!

1. Preheat the convection mode to 180 C . Alongside also grease a 2 pound square or round tin & line with baking parchment.
2. Chop 100 gm dates roughly. In a pan boil 1/2 cup full fat milk. Remove and soak the chopped dates in it for about 20-25 mins. The milk will also cool down by that time.

3. Once soaked well and soft, blend the dates into a smooth puree. Add 1/2 cup oil the blender and whiz again for  a brief second for it to combine well.
4. To the same blender add in  200 gm x 1 tin milkmaid + 100 gm yoghurt and whiz again. Take out  the wet mix in a medium mixing bowl.
5. Sieve in the following dry ingredients into the wet mix:  80 gm flour+ 1 tsp baking soda and a pinch of salt+ 1.5 heaped tsp chai masala powder. Fold it in well into the wet.

6. Once incorporated well, add in 1/2 cup chopped walnuts & peanuts and combine it well into the batter.

7. Pour the batter into the prepared cake tin. Top it with a small handful of slivered almonds and bake in the preheated oven for 30 mins.

8. Once it comes out of the oven, cool it in the tin for 40-45 min. Taste with a skewer to check done-ness, because all ovens function differently, the skewer will come out with some dense crumbs and sticky bits stuck to it. This is a dense cake, so you do not need to worry.

9. Then transfer it to a serving platter or cake stand. Cut into slices and serve.

The cake as mentioned above is dense, and filling. It is advisable to cool it completely before you try to slice it. The goo-ey & stickiness of dates becomes an indispensable part of this cake. The quantities mentioned above might seem to be too little but trust me, this can comfortable feed about 8-9 people with some guaranteed leftover. The best way to eat this will be with ice cream for sure. As always I have enlisted for your own good few points to remember:

a. If baking at 175 C, bake for 48- 50 mins. Cover the cake tin for first 20 mins wit foil to avoid too much browning of the top.
b. In case if chai masala powder is not in your larder, or you are too lazy to make at home, replace with 1 tsp cinnamon (leveled) or ginger powder or fruit cake mix.
c. Addition of flaked almonds is optional.
d. This is a dense cake, so the skewer might not come out clean. Nothing to get worried about on that matter.
e. Using any nuts of your choice is absolutely fine, also feel free to use some chocolate chips as well.

With the promise to be back with many more of such useful recipe and gyaan on cooking & food, allow me take your leave today. Enjoy life till there is time, and of course #stayhome #staysafe.