Prepare a 24cm round bunt tin (me: 22cm loaf tin). Brush with margarine and dust with flour. Set aside.
- Sift in flour, baking powder, and salt. Take 2 tbsp of the flour mixture into the chopped dates and almonds then mix well. Set aside.
- Whip the egg whites and lemon juice until soft peaks. Set aside.

Beat the butter and gradually add the sugar while continuing to beat until pale and creamy.

Add condensed milk, beat again until well mixed.

Add egg yolks one by one, while continuing to beat until well mixed. Every time an egg yolk put inside to butter batter, give it a minute to mix well.

Add flour mixture and fresh milk alternately, mix well, don’t mixing too long.

Gradually put the whipped egg whites into the butter mixture and alternate with the date and almond mixture with a spatula. Don’t over mix.

Pour the batter into baking tray. Bake in a preheated oven at 170°C until cooked (me: at 45 minutes) or skewer test.