Holiday Special - Dates Cake with Cashews


  • 1 cup Qyno Deseeded Dates 
  • 1/3 cup milk
  • 1/3 cup sugar
  • 1 tbsp water
  • 2 eggs
  • 3 tbsp sugar
  • 1/4 cup oil
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tbsp cashew nuts
  • 1/2 cup water

Shop the key ingredients at


  • Remove the seeds from 1 cup of dates and soak them in milk for 10-15 minutes. 
  • In a pan, add 1/3 cup sugar and 1 tbsp water. Cook until caramelized.
  • Add 1/2 cup water to the caramel and keep it aside.
  • Pour the soaked dates and milk mixture into a blender and blend until smooth.
  • Add the caramel to the blender and mix well.
  • In a separate bowl, beat 2 eggs for 1 minute and add 3 tbsp sugar. Beat until fluffy.
  • Add 1/4 cup oil and the date-caramel mixture to the egg mixture. Mix well.
  • In another bowl, sieve 1 cup flour, 1 tsp baking powder, and 1/2 tsp baking soda. Mix well.
  • Add the dry ingredients to the wet ingredients and mix well.
  • Add 3 tbsp cashew nuts to the batter and mix well.
  • Grease a 6-inch mould with oil and pour the batter into it. Add some cashew nuts on top.
  • Place a curry pan on the stove and preheat it for 5-6 minutes.
  • Place the mould into the pan and cook it on low-medium flame for 35 to 40 minutes.
  • If you are using an oven, preheat it for over 35 minutes and bake the cake at 180 degrees Celsius.
  • Once done, leave the cake until it reaches room temperature.
  • Cut the cake into small pieces and enjoy!