Serve these moist little cakes with a spoonful of silky date caramel sauce and softly whipped cream, or simply a dusting of icing sugar.
INGREDIENTS
½ cup roughly chopped pitted dates
½ cup boiling water
¼ cup coconut oil, melted
2 teaspoons fresh ginger, grated
1 teaspoon orange zest, finely grated
3 tablespoons rice syrup
1 teaspoon vanilla extract
3 x #7 eggs
4 tablespoons ground almonds
¼ cup cocoa, I used Valrhona
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon ground nutmeg
6 hole, 150ml capacity mini loaf tray greased and lined with a strip of baking paper, bringing it up the narrow ends of the tins; or use ½ cup capacity muffin tin and line 8 of the bases with baking paper.
METHOD
Preheat the oven to 170°C fan bake.
Combine the dates and water in a bowl and leave for 30 minutes. Drain well and place in a food processor along with the oil, ginger, zest, rice syrup and the vanilla. Process until smooth.
Transfer to a large bowl and whisk in the eggs. Combine all the remaining ingredients and whisk into the wet ingredients until well combined. Divide evenly between the tins and bake for 15-17 minutes or until risen and just firm to the touch. Cool. Makes 6.
Caramel Date Sauce
1 cup roughly chopped, pitted dates
1 cup boiling water
¼ cup milk
1 tablespoon good maple syrup
1 teaspoon grated fresh ginger
½ teaspoon vanilla extract
¼ teaspoon sea salt
1 tablespoon coconut oil, melted
Combine the dates and water in a bowl and leave for 30 minutes.
Drain and place in a food processor along with all the remaining ingredients. Process until the mixture is smooth and thick. Makes 1 cup.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!