Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground mahleb
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup pitted and chopped dates
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and mahleb.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
5. Fold in the chopped dates.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 307
Fat: 13g
Saturated Fat: 8g
Cholesterol: 71mg
Sodium: 291mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- You can use other dried fruits like raisins or figs instead of dates.
Variations:
- Add chopped nuts like walnuts or pecans to the batter for extra crunch.
- Drizzle the cake with a glaze made of powdered sugar and milk.
- Serve the cake with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the flour mixture to avoid a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or plate and dust it with powdered sugar.
Garnishes:
Garnish the cake with fresh berries or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Check the expiration date of all ingredients before using them.
Food history:
Mahleb is a spice made from the seeds of the St. Lucie cherry tree and is commonly used in Middle Eastern and Mediterranean cuisine. It has a sweet, nutty flavor and is often used in desserts.
Flavor profiles:
This cake has a sweet and nutty flavor from the dates and mahleb spice.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
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Region: Turkish