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.
Test Kitchen Notes
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