You know when you see something in a cook book or a food magazine that you like and you want to make, but you never get to actually do it? Yeah, me too. This time though I thought I will try this no refined sugar cake from Food and Wine Magazine. And you know what? I will make this cake again. You can’t tell there is no refined sugar as honey and dates work very well to bring the sweetness out.
Honey and date cake
This recipe is to bake over and over again:) Deliciousness!
This recipe is taken from Food and Wine Magazine - Irish edition.
Ingredients
- 110 g dates chopped
- 50 ml water
- 200 g unsalted butter softened
- 200 g honey
- 3 eggs whisked
- 1 apple grated
- 110 g almonds
- 150 g flour
- 1 tsp baking powder
- honey and almond flakes to decorate
Instructions
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Preheat the oven to 180C and prepare the square tin.
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Bring the dates and water to boil and continue to do so until the dates are soft.
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Beat the eggs with honey until soft. Add the eggs, one at the time and mix well every time. Add the dates with the water and apple and mix well again. Now fold in the almonds, flour and baking powder.
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Pour to the tin and bake for about 30 min.
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Once the cake cools down a little, decorate with honey and almond flakes.
They look amazing! Love how you have used the dates and honey for a more natural sweetness (:
Thank you! I think dates give very interesting and rich sweetness:) I often add them to smoothies and energy balls:)