Milk Corn Cake with Dates and Orange Zest (no sugar)

by Editorial Staff

A sugar-free cake is being prepared, and dates are called to compensate for this. Since the dough is kneaded with milk and corn flour, the cake is denser than usual. Corn cake with dates will be appreciated by lovers of moderately sweet pastries and adherents of gluten-free food.

Ingredients

  • Milk – 300 ml
  • Vegetable oil – 60 ml (4 tablespoons)
  • (or 45 g vegetable and 15 g butter)
  • Egg – 1 pc.
  • Dates – 100 g
  • Orange (zest) – 1 pc.
  • Corn flour – 250 g (1.5 cups 250 ml)
  • Baking powder – 2 teaspoon
    *
  • To lubricate the mold:
  • Vegetable oil

Directions

  1. Mix the cornmeal with baking powder and sift.
  2. We wash the dates, free them from the seeds and cut into small pieces.
  3. Remove the zest from the orange with a fine grater.
  4. Combine dates, orange zest and vegetable oil in a bowl (or 45 g vegetable oil and 15 g warm butter).
  5. Pour in milk and add an egg. Mix thoroughly.
  6. Add corn flour with baking powder to the mixture.
  7. Mix the dough with a spoon.
  8. Grease the cake pan with butter. We fill in the form with dough, level it. We send it to a preheated oven and bake a corn cake with dates at a temperature of 180 degrees for 40-50 minutes (be guided by the characteristics of your oven). Using a wooden skewer, check the readiness of the cake – the skewer should remain dry.
  9. Let the finished cake cool slightly in the form, then take out.
    Corncake is good to serve warm, with honey, peanut butter or jam.

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