Plate Expectations: Plate Fig, date, sunflower seed yoghurt cake

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

1.  Preheat your oven to 160°C/Gas Mark 3.
2. Grease and line a 20cm x 30cm baking tin with parchment paper.
3. Using a food processor, make the topping by combining the butter, brown sugar, cinnamon and flour in a small bowl. Set aside.
4. Sift together the flour, baking powder and bicarbonate of soda in a bowl.
5. Using a mixer, whisk the butter and dates until well combined.
6. Add the eggs and mix on medium-high, scraping down the bowl at least once.
7. Add half of the yogurt and half of the flour mixture to the batter.
8. Mix well and scrape down the bowl.
9. Add the remaining flour mixture, vanilla and yogurt and mix through until well combined.
10. Transfer the batter to the prepared baking pan and spread out evenly.
11. Spoon the blackberry jam on top and swirl it through the mix with a knife.
12. Sprinkle the topping mixture over the surface.
13. 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.
14. To serve, cut into squares.

Ingredients

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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