Date and egg white cake

Name: Date and egg white cake
Ingredients: 7 egg whites; 250 g sugar; 250 g flour; 1 packet baking powder; 2 tablespoons oil; grated zest of 1 lemon; 10-12 dates

Dessert - Date and egg white cake by Bianca L. - Recipia

Date and egg white cake is made with seven egg whites and baked in two pans at 200°C. The crumb stays airy, with soft pieces of dates among the fine crumbs and lemon zest in the batter. I only slice it once it has cooled, into thin pieces to have with tea. Preparation: 15 minutes. Cooking: 30-35 minutes. Rest: 30 minutes. Total time: 75-80 minutes. Servings: 12. Approximately 220 kcal and 4 g protein per serving.

Ingredients

7 egg whites
250 g sugar
250 g flour
1 packet baking powder
2 tablespoons oil
grated zest of 1 lemon
10-12 dates

Preparation

1. I beat the egg whites at room temperature with the sugar until they formed a stiff meringue. 2. I gradually added the flour, baking powder, oil and grated lemon zest. I mixed with a wooden spoon. 3. I removed the pits from the dates, diced them and folded them into the batter. 4. I divided the batter between two pans lined with baking paper. 5. I baked the cakes in the preheated oven at 200°C for 30-35 minutes, until a toothpick came out clean. 6. I left them to cool for 30 minutes before slicing.

Notes

For a gluten-free version, you can use 250 g gluten-free flour blend; egg whites remain the allergen. You can replace the dates with 100 g dried figs, cut into small pieces. A slice goes well with black tea. Soft, fleshy dates are easier to cut after you remove the pits, while very dry ones may stay hard in the crumb. Add the flour slowly, with a wooden spoon; if you mix too quickly, the meringue loses some of its volume. The middle can stay moist in deep pans, and the pan shape can push the baking time toward the longer end of the range. The slices keep in a closed container in the fridge for up to 3 days.