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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.