A deliciously rich, moist and flavoursome cake, the combination of pears, dates and cardamom work wonderfully in this festive creation.
Pear, Date & Cardamom Cake
An ideal alternative for those who may not like Christmas Cake or are looking for a healthy, vegan-friendly and gluten-free alternative festive treat.
- 250g medjool dates, soaked in hot water for 10 minutes
- 3 eggs or egg replacer
- 1 tsp apple cider vinegar
- 2 tbsp date nectar or maple syrup
- 1 tsp vanilla extract
- 2-3 tbsp almond milk
- 100g ground almonds
- 150g oat flour (whizz oats up in your Nutri Ninja Blender)
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp coconut or brown sugar
- 1 tsp ground cardamom
- 100g chopped dates
- 2 small firm pears, peeled and diced
- Flaked Almonds, to decorate
Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.
Remove the stones from the soaked dates and place in your Food Processor Bowl with the eggs (or egg replacement), apple cider vinegar, date nectar, vanilla and almond milk. Whizz up for about 1 minute on a high setting until smooth.
Mix together the ground almonds, oat flour, baking powder, bicarbonate of soda, coconut sugar and ground cardamom in a large bowl.
Pour in the blended date mixture and fold in gently. The mixture may rise a bit – this is the vinegar and bicarbonate of soda working! Stir in the chopped dates and diced pear pieces.
Spoon the mixture into your prepared tin and smooth out evenly on the top. Bake for a total for 40-45 minutes, until risen, golden and firm to the touch. Leave to cool completely.
Gently remove the cake from the tin, scatter over flaked almonds – now serve!
Keep any remaining slices of cake in an airtight container for up to 2 days.