Autumn Cake

prep:1 minute
cook:30 minutes
Difficulty
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Show nutritional information
  • Serves: 12
  • Calories: 390
  • Total Fat: 28g
  • Total Carbohydrate: 29g
  • Protein: 6g
Full of autumn flavours, this cake is perfect for an afternoon treat with freands

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 150C, 300F, gas mark 2.
  2. Add the dates to a saucepan and cover with boiling water. Let them soak for 10 mins, then drain, peel and mash.
  3. Mix all the sponge ingredients, add the baking powder right at the end and pour into a cake tin.
  4. Bake for 25-30 mins and do the toothpick check.
  5. Let it cool.
  6. Meanwhile mix the cream cheese with the butter, cinnamon and vanilla extract and whip till it becomes light and fluffy.
  7. Slowly start adding the sugar. Here the mixture might become quite runny. Don't worry about it.
  8. Pour some of the cream on top of the cooled cake. Let it sit in the fridge for 30 mins. Then add some more cream and like that till you've used all the cream.
  9. Add a few drops of the hazelnut tahini and using a knife make some swirly forms as a decoration.
  10. Let it sit in the fridge overnight and enjoy it in the morning with your coffee.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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