Raspberry and Walnut Cake
Author: Caroline Trickey from Healthy Home Cafe
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
- 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
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2016/11/23/raspberry-and-walnut-cake/
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