I don’t use the word amazing lightly with this cake!
Gluten free baking can sometimes be a bit of a challenge but I can guarantee the success of this cake every time and did I mention versatile…….make double topping, save half and serve this cake warm with the extra sauce to pour over and a little vanilla icecream if you are going all out!
Makes 16 squares.
200g dates, stoned and chopped lightly
1 teaspoon bicarbonate of soda
50ml shot of espresso
200mls boiling water
175g brown sugar
2 eggs beaten
70g buckwheat flour
80g rice flour
40g coconut flour
2 teaspoons gluten free baking powder
125g walnuts, chopped
75g caster sugar
Preheat the oven to180 degrees Centigrade.
Grease an 18cm square tin and line the base with baking parchment.
In a heat proof bowl, measure out the chopped dates, bicarbonate of soda, coffee and boiling water, set aside.
Cream the butter and brown sugar until light and creamy, add the eggs slowly, beating all of the time.
Drain the dates soaking liquid into the egg batter, stir well.
Fold in the flours, baking powder and walnuts.
Spread into the prepared tin and top with the soaked dates.
Bake for 35mins.
While baking prepare the sauce, bring the sugar, butter and cream up to the boil, simmer until the sugar has dissolved.
Once the cake is baked, remove from the oven and stab it all over with a skewer. Pour the hot sauce over the top, ensuring that it is totally covered, and then set aside to cool completely.