New Zealand Herald
Subscribe to E-Newsletter
Share and inspire...
Quick tweet this!
Post to your circles
Each Thursday Eleanor Ozich of Petite Kitchen will share her thoughts on healthy eating, with recipes and more.
This incredibly moist and delicious gluten-free cake is naturally sweetened with soft and decadent medjool dates, giving a wonderful caramel taste.
I was excited to finally see New Zealand-grown strawberries at my local store today, and decided that they would make the perfect topping for this beautiful, nourishing cake.
I have baked it in a loaf tin, as I find it easier to slice for the kids' lunches, but it will work perfectly in a regular cake tin, or as six medium-sized muffins. Enjoy!
MOIST DATE AND ALMOND CAKE TOPPED WITH STRAWBERRIES AND PINE NUTSMakes one loaf or cake, or 6 medium-sized muffins
Ingredients• 4 free-range eggs• 1 cup medjool dates, pitted• ¼ cup extra virgin coconut oil, or butter• 1½ tsp baking soda• 1 tsp apple cider vinegar• 2 cups ground almonds
To decorate• a punnet of strawberries, each strawberry cut in to quarters• cup pine nuts
1. Preheat the oven to 160C, and grease a loaf, cake or muffin tin.
2. Add the eggs, dates, coconut oil or butter, baking soda and vinegar in to a food processor or blender. Process for a minute or so, until the batter is smooth and creamy.
3. Place the ground almonds in a large mixing bowl then fold the wet mixture in until well combined.
4. Spoon into the prepared loaf, cake or muffin tin, then decorate with the strawberries and pine nuts.
5. If making a cake, bake for 40-45 minutes or until a skewer comes out clean when inserted. For muffins, bake for 25-30 minutes.
Will keep for 2-3 days in an airtight container.
*gluten free*dairy free (if using coconut oil)*refined sugar free
Lettuce Cups Recipe with Prawn and Mango
Greek Mango Parfait Recipe
Carrot Soup Recipe
There's no better place to cook than outdoors when the sun's out - try these summer BBQ recipes.