Wednesday, 17 June 2015

egg-free date and nut cake - Di Bella Coffee

It's officially winter here, which just so happens to be my most disliked season. Or at least, it’s currently my most disliked season. I change my mind on little things a lot. Like my favorite muffin recipe. Or my favourite article of clothing. Or the layout of my bedroom. Or seasons. It’s all about dat change.

As soon as the first of June arrived, winter’s chills, bitterly cold mornings and the icy wind arrived too. In fact, this winter was the coldest start to the season in quite a number of years, I think. It even snowed in places where snow doesn’t usually make an appearance at this time of year.

Winter calls for more couch-snuggling, book-reading, tea-sipping, slipper-wearing, cake-eating, days, am I right?

Yes, I think I’m right.

Even if I do say so myself. So humble, Grace, so humble. #ahem

As most of you are already aware, I love to bake healthy stuffs whenever I get the chance to. Cutting down on the sugar, fat and calories whilst not compromising on taste or looks is at times quite difficult I’ll admit. But I try whenever possible, and just hope for the best.

Today’s recipe comes as a result of the aforementioned trying and hoping. This here is a healthy egg-free cake, made with wholemeal flour. It’s egg-free so it’s perfect for those with allergies, and it also contains no refined sugars so makes for a good healthy breakfast option. It’s low in butter too, yet somehow remains moist like you wouldn’t believe.

Along with a slice of cake during the cold winter months, winter also calls for a hot cup of coffee to warm up your toes, right? Di Bella coffee is the coffee you want to be drinking this winter. And spring. And summer. Okay, make that year round. Their Certified Organic blend is fragrant and fresh – just like all good coffee beans should be. Simply grind the beans and you’ll have a good, hot cup of coffee ready in no time.

And did I mention it’s certified organic? No chemicals or pesticides were used in the processing of making the coffee. Mmmm, no traces of cockroach poison or paint thinners going through me. Just a plain ol’ good coffee. Just what I like.

Egg-free Date and Nut Cake
Serves 9

1 cup honey
1 cup water
60g butter
2 ¼ wholemeal self-raising flour
1 tsp mixed spice
½ tsp ground ginger
1 1/3 cups pitted dates, chopped
¾ cup walnuts, chopped
¼ cup almonds, chopped

Preheat oven to 180C and line a 19cm square tin with baking paper.
Combine honey, water and butter in a small saucepan and stir over low heat until butter has melted.
In a bowl, combine the rest of the ingredients and mix well. Add the honey mixture to the dry ingredients and stir until just combined.
Spread mixture into prepared cake pan and bake for 40 minutes or until a skewer inserted comes out clean. Do not overbake or the cake will become dry and hard.
Cool cake for 5 minutes in the pan before turning out onto a wire rack to cool. Glaze with warmed honey if desired. Best enjoyed on the day it’s made.

This post has been sponsored by Di Bella coffee but all opinions are my own.

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