Slightly sticky date cakes

Slightly sticky date cakes

By
From
Eat Right For Your Body Type
Makes
6
Photographer
Lisa Linder

These cakes may seem indulgent, but the sugar comes mainly from the fruit and they have only a moderate amount of butter. I love them as they are or served with sweetened, stem ginger-flecked cream. If you want to indulge, try the jaggery walnut toffee sauce. Jaggery is the healthiest sugar option as it is unrefined and full of minerals. This recipe is ideal for vata and will also not imbalance pitta, but is a little too rich for kapha.

Ingredients

Quantity Ingredient
80g fresh dates, pitted and chopped
45g prunes, pitted and chopped
150ml water
1/2 teaspoon bicarbonate of soda
40g butter, at room temperature, plus extra for greasing moulds
55g demerara or other natural brown sugar
1 egg
75g self-raising flour
1/2 teaspoon vanilla extract

Jaggery walnut toffee sauce

Quantity Ingredient
60g jaggery, coarsely grated or chopped, or to taste
120g double cream
2 teaspoons butter
handful walnut halves
pinch salt

Method

  1. Preheat the oven to 160ºC. Butter 6 small dariole moulds or muffin moulds well.
  2. Place the fruit and water in a pan and cook for 4–5 minutes or until soft. Add the bicarbonate of soda and blend to a fine purée. Whisk together the butter and sugar until creamy. Add the egg and whisk to mix. Stir in the purée, then follow with flour. Spoon evenly into each mould. Bake for 25–30 minutes or until a toothpick comes out clean.
  3. Melt the jaggery in a small pan with a big splash of water. Once it has melted and most of the water has evaporated, add the cream, butter, nuts and salt. Simmer until it is a light syrup. Pour over the cakes and serve.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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