Description
Hearty and naturally sweet cake. Serve with cream, always!
Ingredients
Scale
- 1 cup boiling water
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 lb pitted Medjool dates (about 12), coarsely chopped
- 1 1/2 sticks butter, softened
- 1 cup packed brown sugar
- 3 eggs, room temperature
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups spelt flour
- 2 teaspoon baking powder
- 3/4 teaspoon sea salt
Instructions
- Preheat your oven 350F. Butter the sides and bottom of a spring-foam pan. Dust with cocoa powder and set a side.
- To make the date paste, combine the boiling water, vanilla extract, baking soda and chopped dates in the base of a food processor or blender bowl. Let sit for 10 minutes.
- Meanwhile, in a stand mixing bowl, mix on medium/high the butter and brown sugar. Mix until it is pale in color and fluffy – at least 1 minute. Add in 1 egg at a time – combine thoroughly before adding the next egg.
- Process the date mixture – pulse a few times. It should form a paste and be very thick. Add the paste to the egg, sugar and butter. Mix until just combine.
- In a small bowl, combine the dry ingredients – cocoa powder, spelt flour, baking powder and salt. With the mixer on low, add in the dry ingredients slowly but consistently until everything is just combined.
- Pour into the prepared spring-foam pan. Spread so the batter is evenly throughout. Bake for 40-45 minutes or until the center is set.
- Remove from the oven. Place on a wire cooing rack. Use a pairing knife loosen the cake from the sides of the pan – remove the sides and let cool for 20 minutes.
- Use a pairing knife to help the cake loosen from the base of the pan. Move to a serving platter or plate. Serve with whipped cream or ice cream (or both!).
- Prep Time: 10
- Cook Time: 35
- Category: dessert
- Method: oven
- Cuisine: dessert