ADAPTED FROM MELISSA CLARK FOR THE NEW YORK TIMES
by Deb Bernardini, owner of Forno 413
INGREDIENTS
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Butter for greasing the pan
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95 g dark brown sugar
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160 g plain yogurt, buttermilk or sour cream
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1 Tablespoon honey
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1 Tablespoon vanilla extract
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3 large eggs, at room temperature
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125 g Ground Up All-Purpose Flour (ROC or Conventional)
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1 ½ tsp baking powder
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¼ tsp baking soda
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½ tsp fine sea salt
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140 g extra virgin olive oil
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1 cup/200 g sliced pitted dates
INSTRUCTIONS
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Heat oven to 350°F. Grease a 9x5” loaf pan. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla. Whisk in the eggs, one at a time.
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In a separate bowl, mix together the flours, baking powder, baking soda and salt. Whisk the dry ingredients into the wet, just until no longer lumpy. Using a rubber spatula, fold the olive oil into the batter in three additions. Fold in the dates.
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Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest for 10 minutes before turning the cake out onto a rack to cool completely.
