Fifteen Moroccan Dates Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
15 Medjool dates (about ¾ lb.)1 teaspoon baking soda1 cup boiling water3 eggs, separated¼ cup apple butter¼ cup olive oil¾ cup honey1 cup almond flour2/3 cup soy flour1 teaspoon baking soda
Preheat oven to 325F.
Pit and chop dates finely. Place in a small bowl, sprinkle with baking soda and add boiling water.
Mix well and stir occasionally while cooling to room temperature.
The mixture will become thick and soft.
Beat egg whites until stiff. Set aside.
Beat apple butter, oil and honey together. Add egg yolks and beat well.
Add cooled date mixture and blend.
Mix almond flour, soy flour, baking soda and salt together and add, mixing well.
Gently fold in the stiff egg whites.
Put mixture into a greased 9" spring form pan.
Place the pan on a cookie sheet and bake for 60 minutes or until the centre feels just firm to the touch. Cool completely.
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
Pit and chop dates finely. Place in a small bowl, sprinkle with baking soda and add boiling water.
Mix well and stir occasionally while cooling to room temperature.
The mixture will become thick and soft.
Beat egg whites until stiff. Set aside.
Beat apple butter, oil and honey together. Add egg yolks and beat well.
Add cooled date mixture and blend.
Mix almond flour, soy flour, baking soda and salt together and add, mixing well.
Gently fold in the stiff egg whites.
Put mixture into a greased 9" spring form pan.
Place the pan on a cookie sheet and bake for 60 minutes or until the centre feels just firm to the touch. Cool completely.
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 211.9
- Total Fat: 6.8 g
- Cholesterol: 42.5 mg
- Sodium: 15.2 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 3.0 g
- Protein: 4.7 g
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