This is the perfect afternoon treat with a cup of coffee or Chai. It’s the kind of cake you could make every week and leave on the kitchen table – sure to be eaten!
- 100g of almonds (or almond flour)
- 140g of spelt flour
- 60g of coconut sugar, brown sugar or honey
- 1 tsp of baking powder
- 1 tsp of bicarbonate of soda (baking soda)
- 1 tsp of ground cinnamon
- 1 tsp of ground cardamom
- 120g of coconut oil, melted
- 60ml of almond milk
- 1 ripe banana, mashed
- 4 pitted dates, preferably Medjool, chopped
- juice of an orange
- 10 walnuts, broken
- handful of blueberries
- Preheat the oven to 180C / Gas Mark 4. Grease and line a 8 x 5 x 2 inch loaf tin.
- In a blender or food processor grind the almonds until they form a flour – if there are a few larger pieces, that’s fine. Or use almond flour.
- Mix together all the dry ingredients in a large mixing bowl, then add the coconut oil, almond milk, banana and dates and mix well. Squeeze in the orange juice and whisk or beat the cake mix vigorously with a mixing spoon.
- Stir in the broken walnuts and blueberries and pour into the greased cake tin (pan). Bake in the oven for 50 minutes. To check if the cake is cooked, pierce the centre with a fork. If the fork comes out clean, the cake is baked.
- When cooked, remove from the oven and leave to cool, then slice and serve with a cup of Chai.
Recipe extracted from Saffron Soul by Mira Manek, £20, Jacqui Small