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
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Ingredients
- Batter
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3
medium fresh beets (peeled and grated)
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1
medium apple (grated)
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6
fresh medjool dates (pitted)
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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
- Pomegranate Glaze
-
2 tablespoons
pomegranate juice
-
3/4 cup
confectioners sugar
Directions
-
Preheat you oven to 175°C/350°F.
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Grease and flour a rektangular bread pan.
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Place the pitted dates in a food processor with the knife attached.
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Add the oil and the honey and run the machine until the dates are minced.
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Add the eggs and the yoghurt and run the machine again until well blended.
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Mix the dry ingredients except the cranberries in a separate bowl.
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Add the dry mixture to the creamy mixture and mix until a smooth batter.
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Add the grated beets, apple and cranberries and mix until incorporated.
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Add the batter into the prepared pan and bake for appr 45 minutes. Let cool on a cake rack.
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In a small mixing bowl pour the pomegranate juice over the confectioners sugar and stir until a smooth pourable glaze without lumps.
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Pour the glaze over the cake. Enjoy!
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