Easy and quick date and cinnamon cake

2 cups all-purpose flour

1 level tablespoon ground cinnamon

2 tablespoons baking powder

1/2 teaspoon baking soda

a pinch of salt

5 tablespoons hot water

1 cup date paste

50 g butter at room temperature

1/4 cup vegetable oil

1 cup brown sugar

3 eggs

a dash of vanilla

Sift the dry ingredients and set aside.
Pour the hot water over the date paste and mix well.
In a mixer, cream the butter, then add the oil and sugar until the mixture is creamy.
Add the eggs one at a time with the vanilla to the butter mixture.
When the batter thickens, add the dry ingredients in three additions and mix. Then fold in the soaked date mixture.
Pour the date-cinnamon cake batter into a pan lined with parchment paper or greased and lightly floured.
Place the pan in a preheated oven at 180°C (356°F) on the middle rack.
When the cake is done, remove it from the oven and let it cool to room temperature before slicing and serving.

Recipe and method for date and cinnamon cake from a Sho Tabkhin friend and cook:

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Date and Cinnamon Cake

Prep checklist