Don’t be put off by the ingredient list, give it a try it will be wonderful and you will be proud! It isn’t that difficult. Recipe by Dish Magazine
Ingredients
- 1 1/2 cups dried dates, soaked in boiling water for 15 minutes then drained well
- 1/4 cup melted coconut oil
- 2 1/2 tsp ground ginger
- 1 tsp ground mixed spice
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 cup ground almonds
- 1/2 cup desiccated coconut (use organic to avoid preservatives)
- 1 cup spelt flour (can use regular)
- 4 large eggs
- 1/2 cup natural yoghurt
- 1 tsp apple cider vinegar
Filling and Topping (half this if only doing a 2 layer cake not 4)
- 4 x 200g packets marscapone cheese (1 packet per layer)
- 4 tsp good quality vanilla extract (1 tsp per layer)
- 4 tbsp maple syrup
- ripe strawberries & blueberries, to serve
- edible flowers, to serve
Method
- Preheat oven to 170 degrees. Grease two cake tins well.
- Place the soaked dates, coconut oil, and spices in a food processor and blitz to a rough puree. Add the remaining ingredients and process for a minute or two until smooth and well mixed. Scrape down the sides as needed while mixing.
- Divide the mixture evenly between to tin and use a spatula to smooth out the surface. Bake for 25-30 minutes until a skewer comes out clean. Leave to cool for at least two hours before assembling.
- Repeat these steps for another two layers if you like. You don’t have to but the bench is already dirty isn’t it??
- For the filling, combine the marscapone, vanilla and maple syrup in a bowl and mix well.
- To assemble, place to bottom layer cake on your serving plate. Use a palette knife or thin spatula to spread evenly with 1/4 of the mascarpone mixture.
- Repeat until you have spread the remaining mascarpone on top of the fourth cake layer.
- Decorate generously with fresh berries and edible flowers. Store the finished cake in the fridge until 30 minutes prior to serving. It will last up to 4 days in an airtight container.
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