80g Dried Dates - finely chopped
20g Palm Sugar (optional & leave out for SCD)
130g Ground Almonds
3 Large Free Range Eggs
80g Salted Butter
1 1/2 tsp Gluten Free Baking Powder (1/2 tsp bicarb for SCD)
2 tsp Vanilla Extract
2 tsp Lemon Juice
For coffee cake and icing, replace vanilla extract and lemon juice with four tsp of very strong cold coffee. I prefer a walnuty cake and coffee icing.
Preheat oven to 160ºC. Pop six paper muffin cases into a deep muffin tray.
In a food processor, blend dates, palm sugar and ground almonds until they are like coarse bread crumbs.
Add butter, eggs, baking powder and vanilla - or coffee - and blend again until smooth, creamy and paler in colour.
Add walnuts and lemon juice (or leave out for coffee) and blend again until the walnuts are coarsely chopped into the mix.
Spoon into 6 muffin cases, half fill the empty holes in the tray with water and bake for 25 minutes, until golden and well risen. Cool on a rack.
Date and Coffee Buttercream
Make some very strong coffee using 1 heaped dessertspoon of ground coffee and about 150ml of boiling water.
Cook 45g dried dates in 100ml of the coffee until almost all the liquid is absorbed. Cool completely
Blend coffee dates with 60g salted butter and 1 tsp vanilla extract until creamy and pale.
Ice the cakes and top with a perfect walnut. Keep in a cool place or refridgerate - they won't last long.