Fancy a date? No, not that kind of date silly, we are still in lockdown! I'm talking about the delicious gooey medjool dates that work perfectly alongside coffee in this refined sugar free loaf cake. As it is January and most of us are trying our best to be (reasonably!) healthy, I thought this recipe was the perfect one to share.
It has absolutely no refined sugar and is instead sweetened by the dates and the date syrup.
The coffee in the cake certainly packs and punch and gives you that kick up the backside to crack on with your decluttering lockdown project. The chopped pecans also add a nice crunch on the top and I like to think it makes it look quite pretty!
If you are feeling like you need a bit of something extra on the side, you can make the sugar free coffee cream which although a bit naughty, really compliments the cake and softens each bite.
Recipe (taken from 'How to be Sugar Free and keep your friends' by Megan Davies).
Makes 8-10 slices.
Oven 150 degrees centigrade - line a 2lb loaf tin
Place 2 tbsp hot milk with 3 tbsp instant coffee granules and mix until dissolved and combined.
Put 200g self raising flour, 2 tsp bicarbonate of soda, 180ml groundnut oil, 3 eggs and 140g date syrup in a large mixing bowl. Combine and add in the coffee mixture.
Using an electric whisk, mix briefly to combine.
Fold through 140g pitted and roughly chopped dates and 40g pecans.
Pour the mixture into the loaf tin and top with 40g pecan halves.
Bake on the middle shelf for 1 hour. Cool in the tin for 20 minutes and then turn out on a rack to cool completely.
If making the coffee cream:
Mix 2tbsp hot milk with 2tbsp instant coffee granules until dissolved.
Whisk 200ml double cream until stiff and add in the coffee mixture.
I used this date syrup which I got on my Ocado shop. I've seen it in Holland & Barrett too.
With the coffee element to the cake, I did find the coffee flavour quite strong, so if you don't want too much punch from the cake, perhaps reduce the coffee granules in the mixture.
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