Sticky date cake
This is a traditional Indian cake. We make it in a 9” shallow cake tin.
Credited to: Coeliac UK
Kcal: 290.0
Serves 12
60 mins prep
40 mins cooking time
Ingredients
- 300g /12oz seedless dates (kishmish), chopped
- 120ml oil
- 100g/4oz sugar
- 350ml water
- 3 tbsp cocoa
- 1 tsp gluten free bicarbonate soda
- 300g /12oz plain gluten free flour
- Oil for greasing flan dish
Method
1. Preheat oven to 180ºC/350ºF/Gas Mark 4
2. Place the dates, oil, sugar, cocoa, and water in a pan over a moderate heat. Bring to the boil, lower the heat and simmer, stirring frequently, until the sugar
dissolves
3. Remove from the heat and allow to settle for a minute before adding bicarbonate of soda. Stir well and the mix will froth up.
4. Allow to cool and add the gluten free flour, stirring thoroughly till well mixed
5. Spoon into a lightly greased baking tin. Level the top with the back of a wet spoon.
6. Bake in preheated oven for 35-40 minutes. Set aside to cool before slicing up and serving.
Nutritional information per serving
Kcal
290
Fat
11g
Carbs
44g
Protein
3g
Fibre
2g
Hints and tips:
Tip: You can use raisins in place of dates.
