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Essential Light in Colour Olive Oil1litre
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69.5p/100mlSorry, flour – we don’t need you for this one! Instead, medjool dates and ground almonds make this cake sticky and moist.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. Grease a 20cm round, springform cake tin and line with baking parchment. Soak the dates in 150ml just-boiled water for 10 minutes, then whizz in a blender until smooth.
Put the egg whites in one mixing bowl and the yolks in another. Using electric beaters, beat the egg whites to just-stiff peaks, then beat in the sugar until combined; set aside.
Add the oil to the egg yolks and beat for 1 minute until combined (there’s no need to clean the beaters). Next, beat in the puréed dates and the melted chocolate. Fold in the ground almonds, cocoa, baking powder and a pinch of salt, then fold in the egg whites until just combined.
Tip the mixture into the cake tin, gently smooth the top and bake for about 30 minutes or until just set on top with a slight wobble in the middle. Cool completely in the tin, then serve with a dusting of cocoa powder and whipped cream on the side, if liked.
LEFTOVERS
Medjool dates
Dubbed ‘nature’s candy’, these can be diced and added to cookies or porridge. Or stuff with peanut butter and dip in melted chocolate for a super-sweet treat.
Typical values per serving when made using specific products in recipe
Energy | 1,768kJ/ 426kcals |
---|---|
Fat | 32g |
Saturated Fat | 6.8g |
Carbohydrates | 22g |
Sugars | 20g |
Fibre | 4.9g |
Protein | 9.9g |
Salt | 0.2g |
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