Gluten-Free Emirati Date Cake

Instructions

1. 1Preheat your oven to 175°C. Grease an approximately 20 × 20 cm baking pan with a small amount of the 0.5 cup butter or oil, then lightly dust the greased pan with a small amount of the 1.5 cups gluten-free all-purpose flour.
2. 2Place the 1 cup pitted dates in a heatproof bowl. Pour the 1 cup hot water over the dates and let them soak for 10 minutes; after soaking, mash the dates with a fork until they form a rough paste.
3. 3In a medium bowl, whisk together the remaining 1.5 cups gluten-free all-purpose flour, the 1 tsp baking soda, and the 0.5 tsp cardamom powder until they are well combined.
4. 4In a separate large bowl, use an electric mixer or a whisk to cream together the remaining 0.5 cup butter or oil and the 0.75 cup sugar until the mixture is light and fluffy.
5. 5Add the 2 large eggs to the creamed butter and sugar mixture, one at a time, beating well after each addition. Stir in the 1 tsp vanilla extract until just combined.
6. 6Add the mashed dates mixture and the dry ingredients mixture to the wet ingredients mixture. Mix everything together with a spatula or wooden spoon until just combined and no dry patches remain; do not overmix.
7. 7Pour the batter evenly into the prepared about 20 × 20 cm baking pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8Allow the cake to cool in the pan for 10 minutes to set before carefully inverting it onto a wire rack to cool completely before slicing and serving.

Substitutions

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