More procrastibaking – Date orange cake

Hey there!

As we all know, I really like baking, especially when I am a tad stressed out. So if you’re following my Instagram you’d know that I am in the middle of my end-term exams. I am not particularly good at starting to study for exams weeks in advance hence I am a tad stressed out at the moment, hence I’ve got plenty of reason to do lots of baking. And the fact that we’re slowly but surely approaching Christmas doesn’t help either, nope it actually gives me another brilliant excuse to do lots of baking. People won’t even question my behaviour as everyone loves a little sweet treat during Christmas time. Am I right or am I right?

 

The night before my first ever university exam I just hand to wind down a little. I just recently came across this grocery store that sells food from everywhere around the world including 500g boxes of dates for 3.90 a pack, that’s nothing compared to the prices you’d pay at the big supermarkets.

 

So that is why I came up with this delicious date orange cake. And people it turned out divine, this is one of those cakes you somehow just can’t stop eating. This was actually approved by all the people who tried it including the girl my sister is the secret Santa of. Reliable sources (aka my sister) claim that she ate it all on the exact same day she received a bag full of orange date cake squares, just saying…

 

Seems like something you’d like to recreate, right? I mean if you can’t stop eating it it must be amazing. Plus it’s Christmassy and sweet and actually also not to bad ingredient wise, what’s there to complain about, yeah nothing, I know. So here you go, the recipe for this yummy delight:

• 150g chopped dates (approx.15 dates) mixed with 1tbs of the spelt flour
• 50g oats
• 130g spelt flour
• 40g shredded coconut
• 2tbs coconut sugar
• 2tsp baking powder
• ½ tsp ginger
• ½ cinnamon
• 1 orange, zest and juice (approx. 100ml)
• 1/3 cup agave
• 1tbs coconut oil, melted
• 100 ml chickpea water

 

glaze:

• 3tsp orange juice
• 3tsp soy milk
• 1tsp coconut oil, melted
• 1tbs lucuma*

*I used lucuma by terra elements, a German online shop that sells different superfoods and all sorts of other health and food related stuff.

 

• coconut chips

 

1. Preheat oven to 180°C.
2. Add all the dry ingredients i.e. oats, spelt flour, shredded coconut, coconut sugar, baking powder, ginger and cinnamon into a mixing bowl.
3. Add the orange zest.
4. Add the coconut oil into a sauce pan and pour in the agave and the orange juice. Let it cook until the the coconut oil has melted. Put aside for alter.
5. Whip the chickpea water until it has the texture of whipped egg whites.
6. Pour the agave mixture to the dry ingredients and mix until well combined. Fold in the whipped chickpea water.
7. Last but not least, add the dates and gently fold them under the batter.
8. Pour the batter into a lined cake tin and bake for 20 minutes.
9. When your cake has finished baking let it cool completely, then mix together the ingredients for the glaze and spread it on top of your cooled cake. Sprinkle with coconut chips and enjoy!

 

Voila. Enjoy this divine tasting cake as an afternoon treat during Advent or serve it at a Christmas party. I am sure you’ll find plenty of opportunities on which this cake is totally acceptable to be served, I mean it’s amazing, so duh?!

 

Enjoy the rest of your day!

Bisous