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Almond, Date and Rosemary Cake


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Ingredients

16 slice(s)

Cake

  • 300 grams Dates pitted
  • 2 --- cups aromatic tea, eg Earl Grey
  • 65 grams extra virgin olive oil, (must be Olive Oil)
  • 370 grams almond, frozen
  • 1 pinch salt
  • 50 grams pine nuts
  • 1 tablespoon pine nuts, extra for top
  • 1 sprig rosemary
  • 1-2 cups water
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Recipe's preparation

    Day Before:
  1. Soak dates in tea overnight


    Place almonds in freezer (this will give you a finer meal and prevent your almonds from becoming almond butter)

  2. To make the cake
  3. Preheat oven to 230 C


    Line a springform pan with baking paper


    Place almonds in bowl and mill 3 seconds speed 8 or until fine


    Remove from bowl and set aside


    Place dates in bowl and blend 5 seconds speed 4


    Remove from bowl and set aside.  Rinse bowl.


    Place almonds back in bowl 


    With blades running speed 3, gradually add enough water to make a smooth batter (about 1 1/2 cups)


    Add oil, salt, dates, pine nuts and 3/4 of the rosemary leaves.


    Mix 40-60 seconds counter-clockwise operation speed 4 or until combined


    Pour into prepared tin


    Sprinkle with remaining rosemary leaves and pine nuts


    Bake in hot oven for 45mins (or until starting to brown) then turn down to 160 C for 30mins.


    Cake is ready when top is crisp and golden and the cake springs back in the centre.  Cake can be moist and a bit gooey in the centre or can be firm.  Either way is delicious and it will depend on your oven as wether you achieve one or the other.  You just don't want it completely runny in the middle!


     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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