DATE AND WALNUT CAKE

Today I make a very simple cake with the ingredients that are trending in my kitchen lately, that is, dates and nuts.

For the decoration I use fresh red berries and a cocoa-avocado mousse that you can find here with a click.

Read also:

Ingredients

  • 12 medjool dates, seeds removed
  • 1 ripe banana
  • 1 cup walnuts
  • 2 cups almond meal
  • 3 tablespoons almond butter
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 teaspoon baking powder

Instructions

  • Preheat your oven to 175°C.
  • Grease and line a loaf tin with baking paper over hanging the sides for easy removal. The base of mine measures 19.5cm x 9.5cm.
  • Place half of the medjool dates and the banana into your processor.
  • Pulse until smooth and well combined.
  • Add the remaining dates and the walnuts.
  • Quickly pulse to roughly chop the dates and walnuts.
  • Add the almond meal and combine.
  • Add the almond butter, cinnamon, vanilla and salt, combine.
  • Add the the eggs, combine.
  • Add the baking powder, gentle combine and spoon the mixture into the prepared tin. Smooth over the top with the back of a spoon.
  • Bake for 35 minutes, cover with foil and bake for a further 10 minutes.
  • Remove from the oven and leave to cool slightly in the tin.
  • Gently place the loaf onto a cooling rack and allow to cool a little prior to cutting.
  • Serve and enjoy.

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