If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe was inspired by a family favourite, and I have adapted an old recipe to make this cake gluten-free. It uses healthy almond and millet flours, also making it grain-free. Naturally sweetened with dates and a little honey, it is moist and deliciously dense.
After a few trials with these new flours, we were all happy to have our favourite back on our plates (warmed and nestled next to a generous scoop of vanilla-bean ice cream!)
Inspired by ‘sticky date & oat cake’ in ‘the So Good cook book’ by Sanitarium SoGood, Central Coast Printing, (2007). - KateAlice. - KateAlice.
Food52 Review: I imagine this could have been served at a lord’s table in the 1400s. While its large dense crumb may seem more like that of a quick bread, the dates lend it the richness of cake and the drizzle of maple syrup adds the perfect last touch of sweetness. This cake’s flavors are very well-balanced. Almond and millet flours weave gluten-free magic together for a final texture that will disappoint no one, gluten-free or otherwise. Dates are already so sweet that some desserts abuse them with added sugar but here, they sing. Note: I used 110g almond flour and 100g millet flour, which seemed just right. - Syronai - beyondcelery
- 2 cups pitted dates, chopped
- 1/2 cup boiling water
- 1/4 teaspoon cream of tartar
- 1 teaspoon baking soda/bicarb soda
- 1 cup almond flour
- .75 cups millet flour
- 2 eggs
- 1/4 cup grapeseed oil
- 3 tablespoons honey
- 2 tablespoons maple syrup
- Preheat oven to 350 °F/175 °C. Line or grease either a 8-inch cake tin or a 9-inch by 4-inch loaf pan.
- Place the chopped dates and boiling water in a small saucepan. When it comes back to the boil, add the cream of tartar and baking soda; stir as it froths. Turn off the heat and set the saucepan aside
- In a large bowl, combine almond and millet flours (using a whisk or a fork is best)
- In a medium bowl, lightly beat the eggs, then add the grapeseed oil and honey
- Stir the wet ingredients into the dry
- Pour in the dates and use a wooden spoon to combine the mixture thoroughly
- Pour the batter into the cake tin or loaf pan
- Bake for around 40 minutes, until a toothpick inserted into the middle of the cake comes out clean
- While it is still warm, poke holes with a toothpick on top of the cake, and pour the maple syrup over the cake
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.