The powdered dates, which had their beginning as innocent yet plump plain dates and were roasted in the oven within an inch of their juicy life and then ground to a fine instant powder, give this cake the coffee taste we all love and crave. The firm and wonderfully creamy icing gets its mocha flavor from cashews, nutmeg, cinnamon and the extravagant caramel taste of merdjool dates.
Here is the link to how to make the date powder, which also makes the most wonderful instant coffee powder. You can double up on coffee flavor without running the risk of a jittery over-caffeinated high.
Pre-heat oven to 150°C/300°F
Line a round 8 inch spring form baking tin with non-stick baking paper
4 eggs – yolk and whites separated
1 tbsp coconut oil
1 tsp vanilla essence
½ cup honey
¼ cup cashew butter
½ cup walnuts - crushed
2 ½ cups almond meal
1 tbsp date powder (see recipe page #)
1 tsp bicarbonate soda
Place the egg yolks into a bowl and whisk in the coconut oil, vanilla essence, honey and cashew butter until smooth.
Place the dry ingredients into a food mixer, and with the mixing blade, mix the ingredients together.
Pour in the batter and combine well.
Then whisk the egg whites until stiff and fold into the batter.
Bake for 1 hour or until the top of the cake feels firm.
Let cool to room temperature.
1 cup cashews – soaked for 2 hours
4 merdjool dates – stones removed and chopped
¼ tsp cinnamon
¼ tsp nutmeg
Drain the cashews and rinse.
Then place them into a high-speed food processor with the sharp blade.
Add the dates, cinnamon and nutmeg and process until smooth.
Place into the refrigerator until your cake has cooled and then slather on top of the cake.