… And almond cake.
But before I get into the nitty gritties of my latest kitchen experiment, I had the privilege of baking Kim’s birthday cake albeit a little early since I’ll be away on her actual birthday.
She requested an Apple Walnut Cake with Peanut Butter Cream but as she’s pregnant and currently having to watch her sugar intake, I made this with 60-40 Coconut Sugar to Caster Sugar ratio, and refrained from adding sugar into the cream since peanut butter already has some of its own. I did drizzle more plain, melted peanut butter on top since peanut butter is love and who doesn’t want more of it?!
Kim’s special in that she was the one who recommended Dr. A to me. She’s a real inspiration to me and is someone I love and admire. Kim and her husband are both outstanding people not just in their accomplishments, but also in character. I know that both of them have gone through challenges in their lives, individually and as a couple, but God is faithful and they are now being blessed with a soon-to-be-born daughter whom I cannot wait to meet!
Now, this is actually a scheduled post and right now, I’m probably biting into a Currywurst and walking around Planten um Blomen in Hamburg with Flo. I’ll definitely be writing about my virgin trip to Hamburg as well as my 3484239th trip to London (first trip there with Flo though!) when I get back. In the meantime, I wanted to share this Date and Almond Cake recipe with you.
The Muslims are about to begin their fasting month and it is often the case that they break fast by eating dates. I have never fasted for religious purposes before, and I won’t even try to compare my ED days of extensive restriction to what my Muslim friends go through annually. I respect their steadfast dedication to their beliefs so what better than to demonstrate that than by baking a cake using dates!
Also… I just wanted to bake something different.
The beauty of this cake is that you get crunch from the almond nibs, a bit of chew from the dates, a hint of spice from the cinnamon, all smacked in the middle and on top of fluffy, vanilla cake!
Date and Almond Cake (Yields 1 8″ Round)
150g Finely Chopped Dates (I find it easier to cut them using a pair of scissors)
100g Almond Nibs
90g Brown Sugar
5g Cinnamon Powder
180g Caster Sugar
290g Plain Flour
7.5g Baking Powder
- Preheat oven to 170deg C and line an 8″ round baking tin.
- For the filling and the topping, mix dates, almond nibs, brown sugar and cinnamon powder together and set aside.
- Cream butter with sugar until light and fluffy. Then add in vanilla and eggs one at a time.
- Add dry ingredients and milk alternately, starting and ending with the dry mixture.
- Pour half the batter into prepared tin, then sprinkle half the date and almond mixture on top. Pour the second half of the batter on top to cover, before topping with the rest of date and almond mixture. Gently press the mixture down into the cake batter so that they ‘stick’.
- Bake for 75min. If the top starts to brown too much, cover with foil for the last 15min.
- Allow to cool before removing from tin.
This cake is perfect for sharing amongst friends and family. Have it as it is, or if you’re feeling indulgent, drizzle some salted caramel sauce or honey on top. This cake has so many different textures and flavours that work incredibly well with each other. Definitely stick to the dates but if almonds aren’t your thing, switch to walnuts or pecan nuts. Not into cinnamon? Try ginger or cardamom!
Chances are, this cake isn’t going to last you through to when I return from my little Eurotrip. I’ll be back though so don’t you forget me!
And a quick update:
I saw Dr. A one more time last Monday because I wanted to get a little ‘booster shot’ before leaving for Europe. After a couple good weeks, ED is trying to hit on me again which is expected since that’s what bullies do. I’m anxious about how meals will be while I’m away but apparently, our body reacts to fear and excitement in exactly the same way. The only difference is how we perceive the situation. In other words, I may actually be excited about the different foods I’ll get to try especially in Hamburg – tasting things that Flo grew up with. Will I fall in love with them? We’ll just have to wait and see…