Serve these moist little cakes with a spoonful of silky date caramel sauce and softly whipped cream, or simply a dusting of icing sugar.
INGREDIENTS
½ cup roughly chopped pitted dates
½ cup boiling water
¼ cup coconut oil, melted
2 teaspoons fresh ginger, grated
1 teaspoon orange zest, finely grated
3 tablespoons rice syrup
1 teaspoon vanilla extract
3 x #7 eggs
4 tablespoons ground almonds
¼ cup cocoa, I used Valrhona
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon ground nutmeg
6 hole, 150ml capacity mini loaf tray greased and lined with a strip of baking paper, bringing it up the narrow ends of the tins; or use ½ cup capacity muffin tin and line 8 of the bases with baking paper.
METHOD
Preheat the oven to 170°C fan bake.
Combine the dates and water in a bowl and leave for 30 minutes. Drain well and place in a food processor along with the oil, ginger, zest, rice syrup and the vanilla. Process until smooth.
Transfer to a large bowl and whisk in the eggs. Combine all the remaining ingredients and whisk into the wet ingredients until well combined. Divide evenly between the tins and bake for 15-17 minutes or until risen and just firm to the touch. Cool. Makes 6.
Caramel Date Sauce
1 cup roughly chopped, pitted dates
1 cup boiling water
¼ cup milk
1 tablespoon good maple syrup
1 teaspoon grated fresh ginger
½ teaspoon vanilla extract
¼ teaspoon sea salt
1 tablespoon coconut oil, melted
Combine the dates and water in a bowl and leave for 30 minutes.
Drain and place in a food processor along with all the remaining ingredients. Process until the mixture is smooth and thick. Makes 1 cup.
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