DATTELBÄR Date and Nut Cake

Nuts and dates are a wonderful combination. This cake is also particularly easy to prepare and perfectly suited as a base for creative explosions.

Have fun trying it out!

You need:

(for a 30 cm cake tin)

For the dough:

• 200g organic spelt flour
• 200g organic ground almonds
• 100g Sukkary dates , chopped
• 100 g cornstarch
• 50 g cocoa powder
• 1 pinch of salt
• 3 tsp date syrup
• 1 pinch vanilla powder
• 1/2 pkg baking powder
• 9 tablespoons of soy milk (100 ml)
• 1/2 lemon peel, untreated
• 2 tablespoons of rum, 54% ABV, or natural rum flavoring
• 380 ml mineral water, carbonated

For the filling:

• 125 g coconut oil
• 1 tbsp date syrup
• 250 g Sukkary dates , soaked
• 60g chopped nuts
• For decoration: coconut flakes, date syrup

Here's how:

The dough:

1. Mix the dry and liquid ingredients, then blend in a food processor for 5 minutes. If the batter is too runny, add a little flour; if it's too stiff, add more sparkling water.
2. Line a springform pan with baking paper/grease and dust it, then pour in the batter.
3. Place in a cold oven and bake for 40 minutes at 160°C.
4. Test with a skewer and let cool. Then remove the baking paper.

The filling:

1. Melt the coconut oil in a pan, add the date syrup, and caramelize it over low heat for about 4 minutes, stirring constantly. Then let it cool. Add the dates and nuts and continue stirring.
2. Divide the cake and fill it.
3. Spread some date syrup on the cake and sprinkle it with coconut flakes.

Variations:

• You can use any other cake or baking pan.
• You can vary the fillings, e.g., with jam.
• You can cover the cake with a chocolate glaze.

We hope you have fun recreating this recipe and enjoying the treats!