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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
Breakfast for breakfast, lunch, or dinner.
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