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What's inside
Everything that goes in, by weight
Per batch
- Multigrain atta
- 200 g
- Dates
- 125 g
- Milk, to grind the dates
- 180 g
- Chopped dates
- 12 pieces
- Jaggery
- 90 g
- Oil
- 120 ml
How we bake it
Dates are soaked for an hour, then boiled with milk and ground to a smooth paste.
Oil, jaggery, and vanilla are stirred into the date paste.
Atta, leavening, salt, walnuts, and chopped dates are mixed dry, then combined with the wet.
Poured into a seven-inch tin, topped with walnuts, and baked at 180°C for 45–50 minutes.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 5 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the cake eggless?
Yes. Baked without egg, start to finish.
Is there refined sugar in it?
No white sugar. The sweetness comes from jaggery or dates, which is why the crumb is darker and stays soft longer.
How long does it keep?
Best within 5 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 2 days for it to be baked and packed, then dispatch on top of that.
From the same hand
