San Ignacio Date Cake

After days of grueling cycling in the vast Desierto de Vizcaino, San Ignacio is a truly welcoming sight for the hungry, tired and thirsty cyclist. From mile after mile of arid cactus covered desert the traveler is treated to a lush oasis of dense date palms planted by Jesuit monks back in the 18th century.

A lazy day was spent snoozing and sketching in the town square before camping beneath the date palms on the banks of the river were my new fiends Rob and Jill was a perfect way to unwind. Sleeping under the date palms the campsite owner added icing to the cake by delivered a freshly baked date cake to enjoy with that first cup of coffee.

Here is the recipe.

2 cups chopped San Ignacio dates
1 cup flour
2 teaspoons baking powder
1 cup sugar
4 egg yolks
4 egg whites (beaten stiff)
1 teaspoon vanilla essence

  • 1. Preheat your oven to 325º.
  • 2. Sift together the flour, baking powder and sugar and fold in the egg whites.
  • 3. Add the egg yolks and vanilla, and blend. Now add the chopped dates.
  • 4. Mix thoroughly. Pour into prepared baking tin and bake for 35 – 40 minutes.
  • 5. Add some sliced dates to decorate.

This entry was posted on Tuesday, May 8th, 2012 at 12:02 and is filed under Cycle Touring, Cycling & Food, Cycling Picnic Recipes, Cycling Recipes, Food and Drink, Mexican Recipes, Uncategorized, World Food. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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