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Author Notes: I love to try traditional recipes with alternative ingredients like this cake. Instead of regular flour I use teff, instead of carrots I use beets and instead of refinde sugar I use dates and a little honey. Dates are rich in fibre and mineral and have a deep sweet taste, perfect for baking. My food philosophy is simple. Just add more green! —Liselotte Forslin
- 3 medium fresh beets (peeled and grated)
- 1 medium apple (grated)
- 6 fresh medjool dates (pitted)
- 3 tablespoons runny honey
- 1 cup rapeseed oil
- 3 eggs
- 3/4 cup full fat yoghurt (3% fat)
- 1 1/2 cups cup dark teff flour (or if you don’t mind gluten, use spelt flour or a mix of spelt and wheat)
- 6 tablespoons unsweetened dessicated coconut
- 2 teaspoons baking powder
- 2 pinches of sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3 ounces dried cranberries
- 2 tablespoons pomegranate juice
- 3/4 cup confectioners sugar
- Preheat you oven to 175°C/350°F.
- Grease and flour a rektangular bread pan.
- Place the pitted dates in a food processor with the knife attached.
- Add the oil and the honey and run the machine until the dates are minced.
- Add the eggs and the yoghurt and run the machine again until well blended.
- Mix the dry ingredients except the cranberries in a separate bowl.
- Add the dry mixture to the creamy mixture and mix until a smooth batter.
- Add the grated beets, apple and cranberries and mix until incorporated.
- Add the batter into the prepared pan and bake for appr 45 minutes. Let cool on a cake rack.
- In a small mixing bowl pour the pomegranate juice over the confectioners sugar and stir until a smooth pourable glaze without lumps.
- Pour the glaze over the cake. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Dates