Sunday, May 25, 2014

Ginger Spice

It's getting colder. The crock pot has been rescued from the back of the kitchen cupboard and will no doubt be there permanently until about November. Stews and casseroles are the ultimate in winter comfort food. Preferably followed by a warm winter pudding. One of my favourites is gingerbread, sometimes served with custard. 

Traditional gingerbread isn't the ideal food for someone trying to cut back on sugar. One of my favourite recipes has black treacle, sugar and golden syrup so it's a triple-sugar-fest. In this version the treacle and sugar are replaced by dates, oranges and honey. It uses ground almonds instead of flour so it's gluten free too. The end result is just as moist and sticky as traditional gingerbread thanks to the oranges and dates. 

All the family have been merrily tucking in as I *may* have omitted to mention that it's one of my 'healthy cakes'...

Orange & Ginger Almond Cake
2 cups plain raw almonds
2 whole oranges
2 cups dates
1 tsp vanilla
1 tbsp ground ginger
4 eggs
1 tsp baking soda
1/4 cup honey

Equipment - 20.5 square brownie pan

Preheat oven to 160C
Roughly chop the oranges (leaving the skin on) and cook in the microwave for 5 minutes.
Mix the dates into the hot orange mixture and leave in a bowl for about 10 minutes so the hot oranges help to soften the dates.
Grind the almonds in the food processor (or use pre ground if you prefer).
Add the cooled date/orange mixture and blend until the orange is completely pulverised.
Add the eggs, honey, vanilla, soda and ginger. Blend until well mixed. Taste the mixture to see if it's sweet enough for you, and add some more honey to taste.
Pour the batter into the brownie pan (lined with baking paper) and bake for 50 minutes at 160C until the top is set and browned. 
Leave to cool, and cut into squares.

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