Raisin cake with dates, pecan and amaretto
You know that I stopped participating in the Iquitsugar challenge right? Just because ‘having’ to do something doesn’t really work very well for me and also because I decided that eating everything within moderation is the best approach always. But eating less sugar is never a bad thing and so when I spotted this recipe for a raisin cake I knew I just had to try it. To be honest I find a lot of the sugarless cakes not always really good. They tend to have a weird taste. Maybe that is because of the level of honey in the cake or for whatever other reason, but it is odd. Maybe also – I just realize – because I tend to make something sugarless ánd glutenfree…. That might not be the easiest combination to work with. This cake does contain a small amount of spelt flour, which is not very high in gluten but is not glutenfree.
This cake does not suffer from any side effects. There is nothing weird about it. it is just plain old fashioned delicious. Instant satisfaction. It was so good, that Tom, who has this weird banana allergy wanted to taste something as well. And he liked it and the banana played nice too. Maybe he has grown out of the allergy. Fingers crossed.
It’s a good thing that Caroline took home half of the cake or else we would have eaten the whole damn thing. Due to the dates and the raisins the cake will keep for a fairly long time. No need to eat it all in one day. Which is also a good thing it is fairly heavy and fairly addictive too… You will just want to keep on eating!
Raisin cake with dates and amaretto
- 250 gram dates without stones
- 2 small bananas or one big one
- 100 gram pecan
- 200 gram raisins
- 200 gram sultana's
- 100 gram speltflour
- 2 tsp mixed spices
- 2 tsp baking powder
- 3 tbsp amaretto
- 2 eggwhites
- Preheat the oven to 180 C. Cover a baking tin with baking paper.
- Put the dates into a small saucepan with 200 ml of boiling water and leave to simmer for about five minutes. Pour the liquid into a bowl (you will need it later) and the dates into the blender. Add the bananas and about 100 ml of the date liquid and blend until smooth. Ad the nuts, dried fruits, spelt, spices and the baking powder into a large bowl and add the date puree into that. Mix together and add the amaretto to finish it off.
- Whisk the eggwhites to soft peaks and fold this through the cake mix. Put into the caketin (it will be fairly full) and cover with the leftover pecans. Bake for an hour or until golden and crisp and a wooden skewer comes out clean. Leave to cool before cutting.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.