Dried, cored dates
How to make red date cake in Chi Fung version
The dates are kernels removed, water is added, boiled, smothered, cooled and beaten into a puree. Peel the walnuts well and break them into small pieces.
Add the flour, oil and egg yolks to the freshly beaten date paste and mix well. Preheat oven to 170 degrees Celsius when ready to mix.
Place the egg whites in a large water and oil free bowl, add a few drops of lemon juice and whip until you can pull out the little corners.
Add one-third of the egg whites to the egg yolk batter, toss to coat, then pour all over the egg whites and continue tossing until even. Finally, pour the batter into the baking dish and sprinkle the walnuts halfway through the pour.
170°C for 40 minutes and you’re ready to go! It’s best to air cool it upside down to prevent retraction ha!
2. My dates were particularly sweet, so I didn’t add any additional sugar. If you like it sweeter, add 30g of brown sugar to the egg whites when they’re bubbling (don’t lump it, it won’t melt when you beat it).