Ingredients: red dates 170g, sugar 80g, brown sugar 20g, 4 eggs, low-gluten flour 180g, aluminum-free baking powder 7g, baking soda 4g and anhydrous butter 70g.

1, ingredients as shown in the figure, if there is no butter, you can use tasteless edible oil such as corn oil and sunflower oil instead.

2. Soak the red dates for 2 hours, remove the core and cut them.

3, add water to the pot, boil the fire, don't pour too much water. Boil until chopsticks can easily poke into dates, and keep the water for cooking dates.

4. Add 80g of white sugar and 20g of brown sugar, and pour the dates with water into a blender to make a paste.

5, one by one into the eggs, use the eggbeater to make a big bubble, no need to send.

6. Sieve the low flour, baking powder and baking soda, then add them into the egg and red jujube liquid for three times, and stir them quickly and evenly.

7. Add butter and still stir quickly and evenly.

8. Pour the beaten paste into the toast mold, smooth the surface, drop it, shake out the bubbles, and evenly sprinkle with white sesame seeds.

9. Preheat the oven, heat it up and down 170 degrees, and bake for half an hour.

10. It is suggested that the freshly baked cake be cooled for 5 minutes before demoulding, and then cut and eaten, which will cause slag to fall off when it is heated.