Who loves eating cake? I sure do!
Despite not buying into this ‘no sugar’ thing, I’ve been experimenting making cakes using other sweeteners in place of, or to cut down the amount of sugar used
Dates and banana are two of my favourite ways of reducing sugar and they work surprisingly well in this raspberry and walnut cake
Give it a go and let me know what you think!
- 6 large (110 grams pitted) Medjool dates, pitted
- ⅓ cup boiling water
- 1½ cups plain flour
- 2 teaspoons baking powder
- 2 teaspoons psyllium husks
- ½ teaspoon cinnamon
- 1 cup frozen raspberries
- ¾ cup walnuts
- 1½ tablespoons brown sugar
- 1 large egg
- 1 over-ripe banana, or ⅓ cup apple or pear puree
- ½ cup milk
- ¼ cup extra virgin olive oil
- Pour boiling water over dates. Cover and set aside.
- Heat the oven to 170°C and line a 20 cm round baking tin with nonstick baking paper.
- Sift the flour, baking powder, psyllium husks and cinnamon into a large bowl.
- Stir in the raspberries, ½ cup of the walnuts and the sugar. Set aside
- In a separate bowl, whisk the egg, then add the banana, milk, oil and softened dates
- Pour wet mixture into the dry ingredients and mix until just combined.
- Pour the batter into the prepared tin.
- Top the mixture with the remaining walnuts.
- Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
- Allow to cool slightly before cutting