contains nuts, dairy and eggs
We thought it was time to give you a special treat – and this is just the thing. This is a BIG cake – so let us assure you that at a minimum 15 portions, it’s only hitting 2 teaspoons total sugar per person, but contains no added sugars. And while we’re all about lowering sugar intake, we don’t want to deny you the odd treat.
It’s gluten-free, moist, with a beautiful hit from the cacao. If you have the time, process blanched almonds to make the meal – it will give you a more interesting texture than shop-bought. And as you can see from this photo – there was someone who couldn’t wait to reach in and have a taste!
- 10 - dates, pitted
- 1 3/4cup - water
- 300g - butter
- 5 - eggs
- 5 - very ripe bananas
- 225g - yoghurt
- 1 1/2cup - coconut flour
- 3/4cup - almond meal
- 1/2cup - cacao
- 4tsp - bicarbonate of soda
- For the topping:
- 400g - mascarpone
- 1/4cup - of the reserved date mixture
For the cake:
- Preheat the oven to 175 degrees Celsius.
- Grease a 22cm springform cake tin with butter and line with baking paper.
- Blend the dates with the water until smooth (this should make about 2 cups).
- Using a cake mixer or handheld beater, beat 1 1/2 cups of the date mixture with the butter until light and creamy.
- Beat in the eggs, one at a time.
- Add the bananas and yoghurt, beat until you get a smooth batter.
- In a separate bowl, combine the dry ingredients.
- Beat the dry and wet ingredients together.
- Pour into the cake tin, smoothing the top with the back of a spoon.
- Bake for 50-60 minutes until a skewer comes out clean. Leave to cool completely.
For the topping:
- Whisk 1/4 cup of the reserved date mixture into the mascarpone.
- Pour onto the cake and push it gently out from the centre towards the edges, so it tumbles gently down the side – don’t worry if it looks a little messy – it’s rustic!
- Drizzle the remainder of the date mixture on to the cake, then use a skewer to create swirls.
Keep in the fridge and bring to room temperature just before serving.