Sticky Toffee Ginger Date Cake
I’ve had the idea for this cake in the back of my mind for quite some time. The warming flavours of spicy ginger and cinnamon infused into the classic sticky toffee pudding. With exams well and truly out the way for 2016, this weekend finally saw me take this cake from paper to reality – although it didn’t last long. Perfect for the Christmas season and packed with healthy fats, gluten free grains and even maca, one of my favourite ingredients. So what, superfoods may be well be past their time, but I love maca’s earthy and malty flavour which works perfectly in this cake.
Makes 1 cake serving roughly 8
100g brown rice flour
100g gram flour
50g ground almonds
3 tsps baking powder
5 tbsps maple syrup
50g coconut oil
200ml almond milk
1 tbsp Ground ginger
1 tbsp Ground cinnamon
1 tbsp maca (optional)
75ml almond milk
50g cashew butter*
Preheat the oven to 180 degrees Celsius and grease a cake tin with coconut oil.
In a small bowl, mix the brown rice flour, gram flour, ground almonds, baking powder, maca, ginger and cinnamon. Chop 80g of the dates and pecans and stir them through the flour until evenly coated.
In a larger bowl, gently beat the egg, 4 tbsps maple syrup, coconut oil and almond milk.
Slowly, add the dry ingredients to the liquid mixture, and mix until you have a chunky batter.
Pour the batter into the cake tin and bake in the oven for approximately 20 minutes.
To make the syrup boil the remaining 150g dates and a large pinch salt in 100ml of water until sticky. Stir in the cashew butter and 1 tbsp maple syrup.
Add the syrup to a blender and blitz until smooth. Add water gradually until you reach a perfect pouring consistency.
Whilst the cake is still warm, remove from the oven and pour over the sticky date sauce.
Top with a few more crushed pecans and serve immediately.
*To make the cashew butter measure out 100g cashew nuts and toast at 150 degrees celsius for 20 minutes. Let cool and blitz in a food processor until smooth. Measure out 50g for the sticky date sauce.