"These brownie-looking bites are gluten-free and packed with nutritious sugar alternatives and nuts. This is my version of Jordan Bourke's Cardamom Date Cake from the book Bake for Syria. I prefer them cut into bite-size squares and dipped in chocolate."
The Nutty Date
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ingredients
The Cake
- 100 gram ground Walnut
- 100 gram ground Almond
- 100 gram desiccated or shredded Coconut
- 50 gram pitted and chopped Madjoul Dates
- 50 gram pitted and chopped Soft Dried Prunes
- 125 gram Brown Sugar
- 3 Eggs
- 60 ml Vegan Milk of Choice
- 135 melted and cooled Butter
- 4 gram Baking Powder
- 5 gram ground with a mortar and pestle Cardamom
- 5 Rose/Orange Water
- 1 Zest of Lemon/Orange
- Vanilla
Method
Step 1
Line a 20cm springform cake tin or 20x20cm cake pan with parchment paper. Preheat the oven to 170° C or 150° C fan.
Step 2
Blitz the nuts with the coconut in the food processor until finely chopped, not a paste. Remove and set aside in a large bowl.
Step 3
Next blitz dates, prunes, and eggs until the fruits are chopped and mixed. Add this to the nuts mixed with the remaining ingredients, and mix thoroughly until well combined.
Step 4
Pour the batter into the tin and level out. Bake for 40-45 minutes or until a skewer comes out clean. Remove from the oven and let it cool in the tin for 10-15 minutes, then remove it from the container and allow it to cool completely on a wire rack.
Step 5
This cake could be served/eaten "naked" with some greek yogurt, lightly roasted coconut flakes, or chocolate drzzle. My favorite way to have them is bite-sized cubes dipped in chocolate.
Step 6
If you want to have them in cubes, I find it better to continue cooling the cake in the fridge for at least an hour, so it's firm when cutting and dipping in the hot chocolate.
Step 7
To prepare the chocolate coat, melt the dark chocolate with the coconut oil in a bain-marie. Once all melted and smooth, dip the cut cubes in it with the help of a fork or toothpick/skewer.
ingredients
The Coating
- 150 gram Dark Chocolate
- 50 ml Coconut Oil