I have used this jujube cake recipe for ten years without fail. My daughter has enjoyed it from age two to twelve. Fresh from the oven, it fills the house with aroma and is ready to eat within an hour. In winter, it serves as a convenient breakfast paired with milk or soy milk.
I occasionally reduce the sugar to 120g, use five eggs, and increase the flour to 200g. After a few attempts, you can adjust it to your taste. I don’t stick to a specific type of jujube—whatever is available at home works. The process of simmering the jujube paste takes just over ten minutes; monitor the softness and avoid burning.
If the jujube paste is relatively dry, I increase it to 150g. A little more or less is fine as long as it’s well mixed. There’s no need to sift the flour. I prefer using corn oil for its light flavor; butter has been tried a few times but doesn’t taste as mild.
The ideal batter consistency is when dripped lines don’t disappear immediately. Add an egg if too dry, or flour if too thin. Cover with foil around the half-hour mark to prevent over-browning.
Once cooled, slice and serve. It’s best enjoyed warm—simply fragrant. Even during weight loss, it can be a breakfast option. This version uses reduced sugar and oil, so it may not rise as high, but the taste remains excellent. Homemade treats satisfy cravings without hindering weight management.
