This cake is chock-full of nuts (three quarters of the cake is nuts), it’s also gluten-free and versatile — serve warm or cold, with tea or coffee, or turn into a dessert with custard drizzled on top. Since the silly season is upon us, I’ve added in glace cherries which speak of Christmas. They are optional though.
|2 cups||Dates, chopped (Main)|
|1 ½ cups||Walnut halves, approx 140g|
|1 cup||Almonds, whole, approx 140g|
|2 packets||Glace cherries, red and green, 150g each|
|1 cup||Brazil nuts, whole, approx 140g|
|50 g||Butter, softened|
|½ cup||Brown sugar, packed|
|1 cup||Almond flour, or ground almonds|
|1 tsp||Baking powder|
|1||Orange, finely grated zest and juice|
|1 tsp||Vanilla essence/extract|
|½ tsp||Nutmeg, freshly grated|
|½ tsp||Ground cinnamon|
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- Preheat oven to 150C. Grease and line a medium square cake tin (I used a 20cm square tin).
- Place dates and water in a pot and boil dates for a few minutes, stirring to break them up, until they become a paste. Stir in nuts and glace cherries.
- In a large mixing bowl, cream butter and sugar together. Whisk in eggs, one at a time, until well incorporated.
- Add almond meal, baking powder, orange zest and juice, vanilla, nutmeg and cinnamon, and whisk batter together until well combined.
- Add nut and date mixture to batter (there will be about equal quantities of each) and stir together until well combined.
- Spoon into prepared cake tin and bake for 1 hour 10 minutes. Allow to cool before tipping out.
- Cut into chunks and serve with tea or coffee (and topped with a slice of cheese for a British twist), or with custard drizzled on top.