It was Thanksgiving yesterday. We're still getting used to the holiday coming around so much earlier than it does in the states, but who am I to say no to pumpkin pies and baked goods in October? So I thought I'd bake something to get us in the Thanksgiving spirit.
There are definite perks when it comes to product photography, especially when that product is food! Because I do a majority of my work from home, my clients always leave me with way more product to shoot than I would ever need in case I ran out. No complaints here! This time around, I was left with tons of the most delicious Medjoul dates from Desert Dates. I sought out a recipe on Pinterest for our Thanksgiving treat using the leftovers. This cake was the perfect choice—super tasty and moist. I wanted to make a pretty bundt cake, but instead, used a simpler cake pan. It ended up looking like a huge donut—made this cake so much better! Happy Thanksgiving!
DATE + WALNUT CAKE
1 cup pitted and chopped Medjoul dates
1/2 cup boiling water
1 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
2 tsps ground cinnamon
pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup plain yogurt
1/2 cup sour cream
Place your chopped dates in a bowl and pour boiling water. Let them soak while you mix other ingredients.
Combine flour, baking powder, cinnamon and salt in a bowl. Set aside
Using an electric mixer, beat the butter and sugar until smooth. Add the eggs and vanilla extract until combined.
Preheat oven to 350°F. Add the flour mixture, yogurt and sour cream to your butter mixture and mix until smooth.
Fold in dates and walnuts.
Grease a cake pan and pour your batter in. Bake until toothpick comes out clean, about 50 minutes.
Let cool and dust with powdered sugar.
(Adapted from this recipe)