How to make pistachio walnut red date peanut brown sugar cake - Baking recipes

1
Ingredients: 15 grams of pistachios, 10 grams of walnuts, 25 grams of red dates, 2 eggs, 60 grams of low-gluten flour, 19 grams of brown sugar, 1 gram of baking soda, 1 gram of vinegar, 25 grams of corn oil, 69 grams of milk, 5 grams of honey, 1.5 grams of white sesame seeds, and 12 grams of peanuts.
2
Wash and chop the red dates, peel the pistachios and chop the roasted walnuts and peanuts and set aside.
3
Add corn oil and stir evenly.
4
Add milk, honey, and 5 grams of brown sugar and stir evenly.
5
Sift in low-gluten flour and baking soda, stir evenly.
6
Add egg yolk.
7
Stir evenly and set aside.
8
Add vinegar, 2 grams of cornstarch, and 14 grams of brown sugar to the egg whites.
9
Use a whisk to beat at low speed until dry peaks form.
10
Put one-third of the egg whites into the egg yolk paste and stir evenly.
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Then pour the egg yolk paste into the remaining egg whites.
12
Cut and mix evenly.
13
Pour the cake batter into a six-inch round mold from a height of 10 to 20 cm, make big bubbles, and sprinkle with white sesame seeds.
14
Place in the preheated oven, middle and lower layers, and bake at 150 degrees for about 30-35 minutes.
15
After taking it out of the oven, invert it until it cools down.
16
Turn over.
17
Cut into pieces and serve.

Walnuts and peanuts need to be roasted in advance, and the baking time and temperature need to be adjusted according to actual conditions.