Ingredients
- 90g butter
- 160g dates
- 1t vanilla
- 70g yogurt or coconut cream
- 2 eggs
- 250g flour
- 1tsp baking powder
- 3/4t baking soda
- 1 large ripe banana
- 3 large or 4 small stalks rhubarb
Banana and Rhubarb Date Cake (no sugar)
Method
- Heat oven to 180C
- Melt the butter with the dates in it, and then blend it with your stick whiz (I don’t know how to do this without using a blender)
- Add the vanilla, and coconut cream
- Beat eggs and add
- Cut the banana (don’t mash), then finely chop the rhubarb
- Mix the dry ingredients
- Add the wet ingredients and banana and rhubarb to the dry and lift and fold to stir
- Only just mix
- Pour into a lined 23cm cake tin
- Cook for about 40 minutes
- Cool in tin for 10 minutes
- Keeps well for 3 days, or freezes well
Comments
This is my concession to reducing processed sugar. It is oddly pleasing.
Thanks to McArthurs Berry Farm for the rhubarb used in the demonstration at the market
Please click here if you would like to download a printable copy
