Raspberry and Walnut Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 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
  1. Pour boiling water over dates. Cover and set aside.
  2. Heat the oven to 170°C and line a 20 cm round baking tin with nonstick baking paper.
  3. Sift the flour, baking powder, psyllium husks and cinnamon into a large bowl.
  4. Stir in the raspberries, ½ cup of the walnuts and the sugar. Set aside
  5. In a separate bowl, whisk the egg, then add the banana, milk, oil and softened dates
  6. Pour wet mixture into the dry ingredients and mix until just combined.
  7. Pour the batter into the prepared tin.
  8. Top the mixture with the remaining walnuts.
  9. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
  10. Allow to cool slightly before cutting
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2016/11/23/raspberry-and-walnut-cake/