Free-range eggs, 5 pieces
Cake flour, 90g
7. Pour in the olive oil. 8. Stir thoroughly until well combined, then add the red date granules. 9. Stir again until fully combined. 10. Place paper cups into the conjoined mold. 11. Pour the batter into the paper cups (I used a spoon to scoop it directly). 12. Preheat the oven to 180°C, bake on the middle rack for about 15 minutes until colored, then remove and let cool.
Tips for the best result
- Use eggs at room temperature. Set them in a bowl of warm water for five minutes if you forgot to take them out; whole eggs whip to far greater volume when they are not straight from the fridge.
- Beat the eggs and sugar long enough. The mixture should turn pale and thick and fall back on itself in ribbons that sit on the surface for a couple of seconds before sinking. This is the “basically no large bubbles” stage in step 5, and it is the only leavening this batter gets, so do not rush it.
- Toss the chopped dates with a spoonful of the measured flour before folding them in. Coated pieces stay suspended in the crumb instead of sinking to the bottom of every cup.
- Add the olive oil last and fold just until no oil streaks remain. Once the oil goes in the foam starts to break down, so work briskly from that point on.
How to tell when they are done
Fifteen minutes at 180°C (350°F) is a starting point, not a verdict. Watch for domed tops that turn an even golden brown and spring back when lightly pressed, and test the center cup with a toothpick. If it comes out with wet batter clinging to it, give the tray three more minutes and check again. Let the cakes sit in the pan for about five minutes before moving them to a rack, so trapped steam does not soften the bottoms.
Storing and reheating
The dates keep these little cakes surprisingly moist. An airtight container at room temperature holds them well for two to three days; beyond that, move them to the fridge. Ten to fifteen seconds in the microwave brings back the fresh-baked softness, and they freeze well for up to a month — thaw them on the counter, still wrapped.
Variations to try
- Swap half the dates for toasted walnuts if you like a little crunch running through the crumb.
- Add a small handful of dried goji berries alongside the dates for extra color.
- Grate in some orange zest with the eggs; orange and red date is a warm, old-fashioned pairing.
