Date Paste Cake (8-inch Round Mold)

Preheat the oven to 140°C. Add 5 eggs (whole, in a large bowl as beaten eggs will expand significantly in volume).

Prepare 150g of homemade date paste (refer to homemade date paste recipe).

Add brown sugar, eggs, and date paste into the bowl.

Mix low-gluten flour and baking powder well.

Melt butter in advance and let it cool. Prepare warm water in a basin. Wash and dry date slices for decoration.

Place the egg bowl in the warm water basin (higher temperature is needed to beat whole eggs). Use low speed first to blend the eggs, brown sugar, and date paste (for about ten seconds).

Then beat on high speed.

The batter will lighten in color and increase in volume.

When almost done, switch to low speed to smooth out the batter (about ten seconds).

Lift the beaters, and if the batter drips without disappearing quickly, it's done.

Sift in the dry ingredients in two batches. After each addition, fold thoroughly (gently rotate the bowl with your left hand while folding with a spatula in your right hand).

Mix until no dry flour remains.

Finally, add the melted and cooled butter and quickly fold gently until well combined.

Pour into the mold (two 6-inch round molds or one 8-inch round mold) with greased parchment paper at the bottom if using a removable bottom mold.

Tap the mold a few times to release large air bubbles. Decorate the surface with date slices (optional). Bake at 140°C on the middle rack for 50 minutes, or 135°C for 55 minutes. Cover with foil in the last 10 minutes if necessary, depending on your oven's heat level.

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