Plate Expectations: Plate Fig, date, sunflower seed yoghurt cake
Our in-house chef Denise Phillips cooks up her latest delicious dessert!
An incredibly delicious gluten-free cake. I have used dates to add sweetness and the fig, date and sunflower yoghurt for a low-fat creaminess.
Method
- Preheat your oven to 160°C/Gas Mark 3.
- Grease and line a 20cm x 30cm baking tin with parchment paper.
- Using a food processor, make the topping by combining the butter, brown sugar, cinnamon and flour in a small bowl. Set aside.
- Sift together the flour, baking powder and bicarbonate of soda in a bowl.
- Using a mixer, whisk the butter and dates until well combined.
- Add the eggs and mix on medium-high, scraping down the bowl at least once.
- Add half of the yogurt and half of the flour mixture to the batter.
- Mix well and scrape down the bowl.
- Add the remaining flour mixture, vanilla and yogurt and mix through until well combined.
- Transfer the batter to the prepared baking pan and spread out evenly.
- Spoon the blackberry jam on top and swirl it through the mix with a knife.
- Sprinkle the topping mixture over the surface.
- Bake for about one hour, checking at the 45-minute mark for doneness. The cake should be springy to the touch when gently pushed in the middle.
- To serve, cut into squares.
Ingredients
For the topping:
- 25g cold butter – cubed
- 25g brown sugar
- 1 teaspoon cinnamon
- 55g gluten-free white flour
For the cake:
- 300g white gluten-free flour
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon bicarbonate of soda
- 170g soft butter
- 150g softened dates
- 1 large egg, plus an egg yolk
- 400g Stapleton fig and date yoghurt (contains sunflower seeds)
- 1 teaspoon vanilla extract
- 100g blackberry jam
Preparation time: 30 Mins. Cooking time: 1 hour. Serves: 8-10
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