Soraya's gluten free date and Almond cake

This Date & Almond cake is one of my go to Sunday Restorative recipe’s, it is ridiculously easy, I love creative, healthy baking but I’m not overly keen on recipes that have a whole lot of faffing. This is my go to cake if I’m short on time but need a delicious, wow cake. Try it and see. I saw this originally in a Waitrose magazine a few years back, but have altered it slightly and cut the sugar content by half as I don’t like overly sweet cakes and find most recipes way too sweet. Feel free to add more syrup, I think the original had 150ml of maple syrup 😝.



180ml sunflower oil
100g Medjool dates
4 eggs
260g ground almonds
40g polenta
2 tsp baking powder
80 -100ml maple syrup/agave syrup
2 lemons – zest
2 tsp vanilla extract

Preheat oven to 170deg/gas mark 3 and line a deep, loose bottomed 20” cake tin with parchment. Blitz the eggs and dates in a food processor (I use my vitamix) until smooth, then add the oil and vanilla extract. Mix the remaining dry ingredients in a separate bowl, combine the blitzed mixture with the dry and add in the syrup. Pour into the cake tin. You can decorate with extra dates and slithers of almonds. Bake for 30 minutes, cover with parchment and bake for a further 25-30mins or until the skewer comes out clean. Don’t overcook. Leave to cool in its tin.