I cannot believe how long it’s been since the last post.
Pas d’excuse !
You know how it goes…
Neck and shoulder issues in March without the possibility of looking up or down.
No cooking. No photos.
Food poisoning in April.
No cooking. Oh no, no cooking for sure! No photos.
The fear of the blank page. It’s been so long!
And then May travels.
I’ve traveled coast to coast this past month and am ready to bring back lots of memories, experiences, food and colors.
Still on the road but wanted to share this nut cake with you.
You can always catch up with me on Instagram where I post pictures daily.
For my non-dairy friends, this cake is actually dairy-free.
Inspirations from my Southern California travels.
The sweet discovery of local SoCal dates at the San Diego Hillcrest farmers’ market.
Is it wrong to say I brought 2 pounds of those dates back with me?
The market was everything I have yearned for in a market.
Filled with fresh food, ethnic diversity, love, colors and smiles.
But so is this part of California and I ought to post more photos from my latest discoveries later.
Until then, hello from New York City while I am enjoying a date or two as I type this post
I did bring some with me – guilty!
Date and Honey Nut Cake with Olive Oil
makes a 12×9 cake (30×23 cm)
2/3 cup (160 ml) of olive oil
1/3 cup (80 ml) of honey
4 eggs at room temperature
1 cup (235 ml) of almond milk
1 vanilla bean – scrapped and seeded
1 cup (120 g) of almond meal or flour
1/2 cup (60 g) of cashew meal or flour
1/2 cup (60 g) of coconut flour
3 tablespoons of chestnut flour
1/4 teaspoon of sea salt
2 tablespoons of baking powder
6 oz (170 g) of dates – pitted and chopped
Preheat the oven to 350 °F (180 °C) and grease the inside of the baking dish with olive oil and a brush. Set aside.
In the bowl of a stander mixer on high speed, beat the olive oil with the honey until well incorporated and smooth.
Add the eggs and continue to mix until blended in.
Add the milk and the vanilla seeds and continue to blend.
In a small bowl, combine the flours (almond, cashew, coconut and chestnut) with the sea salt and baking powder.
Add the dry ingredients to the wet ingredients in the bowl and reduce to speed to slow. Mix slowly until well combined.
When creamy, remove the bowl from the stander mixer and scrape the sides with a spatula.
Add the chopped dates to the dough and spread in the pan.
Bake for 30-35 minutes or until a tooth pick inserted in the center comes out dry.
Let cool for 15 minutes before cutting squares and serving.