Ingredients
- flour (i.e. teff flour): 120 g
- vanilla pudding powder: 25 g
- carob powder (or cacao powder): 2 tbsp
- coconut blossom sugar: 2 tbsp
- ground almonds: 4 tbsp
- baking powder: 0.5 tsp
- natron: 1 tsp
- coconut oil (molten): 1 tbsp
- cherries: 15 pieces
- apple vinegar: 0.5 tbsp
- medjool dates: 10 pieces
- hot water: 120 ml
- optional: bitter almond aroma: 1 pieces
Preparation
Step 1
Let the dates soak in some hot water for 10 minutes.
Step 2
Stir together all of the dry ingredients.
Step 3
Puree the dates together with the water they're in.
Step 4
Add the remaining wet ingredients and the date paste to the dry ingredients and stir them in.
Step 5
Cut the cherries in half and fold 10 of them under the batter.
Step 6
Pour the batter into a springform pan (18 cm) and flatten the top.
Step 7
Garnish with the remaining cherries and chopped almonds.
Step 8
Bake for around 40-45 minutes in a fan-assisted oven at 170 degrees Celsius. (Sample the dough with a knife)
