WalNut, Hazelnut Cake

My mother used teach cooking, sewing, needle work, embroidery, knitting, to the high school students long time ago when I was also in high school. She had a similar recipe of walnut-hazelnut cake used to bake with her students and it was so delicious.
I feel like I never could make as good as hers, but in time I developed my own recipe. I used much less sugar and get more sweetness form dates, used butter instead margarine, and added in almond too. I really liked the textur
e and  taste of my cake.
Ingredients:
4 Eggs
1/4 C raw sugar
1C walnut + 1C hazelnut +1C almond (grated in food processor which makes 2 Cups Nuts mix)
2Tbsp butter melted filled with canola oil up to 1 C
6 big size dates (could be 8 or 10 according to size of the date) (softened in warm water)
1 C warm milk
1 1/2 C sifted unbleached flour
1C walnut + 1C hazelnut +1C almond (grated in food processor which makes 2 Cups Nuts mix)
1 Tbsp aluminum free baking powder
1/2 tsp cinnamon
1tsp liquid vanilla
 
Making
Prepare the cake pan rubbing a butter inner wall and coating with flour.
Whisk 4 eggs and sugar in a large bowl until mixture becomes creamy
Add mixed butter and vegetable oil
Mix with spatula with couple fold
Add milk mix again gently
Make smooth date paste with a Tbsp of water in food processor. Few pulses will be enough.
Add date paste in to the mixture mix gently again until dates mix in to the mixture even
Fold in nut mix gently and evenly.
Sift flour, cinnamon, baking powder through sifter into the cake mix.
Mix very gently with spatula.
Bake in preheated oven 350 F for 40 minutes.
Enjoy

10/5/2020

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