“Delectable Israeli Gluten-Free Date Honey Cake”

Allergens

None

Ingredients

• 10 Medjool dates, pitted
• 1 cup almond flour
• 1/2 cup gluten
• free oat flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp sea salt
• 3 large eggs, room temperature
• 1/2 cup honey, plus more for drizzling
• 1/4 cup extra virgin olive oil
• 1 tsp pure vanilla extract
• 1/2 cup chopped walnuts
• Edible rose petals for garnish

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9 inch round cake pan and line it with parchment paper, ensuring the sides are also lined.
2. In a food processor, blend the dates until they form a sticky paste. Set aside.
3. In a large bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, beat the eggs. Stir in the date paste, honey, olive oil, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Gently fold in the walnuts.
6. Transfer the batter to the prepared cake pan and smooth the top with a spatula.
7. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Slice the cake and serve, drizzling each slice with honey and garnishing with rose petals.

Chef’s Insight

The combination of dates and honey adds both sweetness and a depth of flavor that is characteristic of Israeli cuisine.

Notes

This dessert is perfect for those following a gluten-free diet, as it uses almond and oat flours instead of wheat flour.