John Myers
Ingredients for 1 servings:
- 280 g hazelnuts, ground
- 50 g almonds, ground
- 150 g flour
- 4 tbsp cocoa powder
- 250 g pitted soft dates
- 100 g oil
- 1 tsp baking soda
- 250 ml milk or almond milk
- 4 eggs, separated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Preheat oven to 170°C (top/bottom heat). Finely chop the dry ingredients and dates in a high-powered food processor fitted with a chopping blade and mix. Then add the oil, milk, and egg yolks and mix. Beat the egg whites until stiff peaks and fold into the batter. Line any baking pan with baking paper or grease it (the cake in my photo has a diameter of 26 cm). Spread the mixture evenly in the pan. Bake the cake on the middle rack. The baking time varies depending on the baking pan. Test for doneness with a skewer – no batter should stick to the skewer. The cake in my photo is filled with sugar-free apricot jam and covered with my sugar-free chocolate sauce. You can find these and other recipes without added sugar on my profile.
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