Date Cakes with Tahini Caramel
Recipe / Meg Thompson
A lovely, nutrient-rich dessert using the sweetness of dates to replace sugar. Plus, the whole family will love this dessert!
Makes: 6 mini-cakes
- 250g soft dates, pitted
- 100g butter at room temperature, cubed
- 200g almond meal
- 3 eggs
- Pinch sea salt
- Pinch ground cloves
- ½ tsp ground cinnamon
- 20g coconut flour
- 1 tsp bicarbonate of soda
Sauce
- 2 tbsp tahini
- 3 tbsp maple syrup
- 2 tbsp butter
- Yoghurt or cream, to serve
Preheat oven to 180°C and grease 6-hole muffin tin.
Soak dates in 200mL of boiling water for 10 mins. Drain and place liquid in food processor, setting dates aside.
Add butter and almond meal and blitz until smooth.
Add eggs, salt and spices, blitzing again to combine.
Combine the coconut flour and bicarb and add to mixture, blitzing again until combined.
Chop soaked dates and stir through mixture.
Divide mixture between holes of muffin tin and place in oven for 20–25 mins, or until an inserted skewer comes out clean.
To make sauce, combine all ingredients in small saucepan over low heat, whisking to combine.
When ready to serve, pour over sauce and add yoghurt or cream as desired.
Gingerbread Cake with Cream Cheese Icing
Recipe / Meg Thompson
This story is from the Issue #29, 2020 edition of Eat Well.
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This story is from the Issue #29, 2020 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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Our Chefs
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