Rosetta Cake
13 November 2014
Yesterday was a landmark day: after 10 years of travel the Rosetta satellite landed, with a bit of a bounce, on a comet 4 billion miles away. Meanwhile, whilst scientist toiled away on this phenomenal project, I… erm… created a particularly yummy cake recipe. More than a little pleased with my culinary alchemy, I decided to name it Rosetta Cake – a little reminder of the day this recipe popped into my head!
Ingredients
For the base…
- 120g rice flour
- 120g oats
- 100g coconut palm sugar
- 140g coconut oil/butter
For the topping…
- 25g coconut oil/butter
- 3 eggs
- 200g of pitted, soaked and then puréed dates
- 100g ground almonds
- Frozen raspberries – as many as you fancy but enough to liberally dot your cake
- Almond oil to taste
- Flaked almonds
Step 1
Melt the coconut butter for your base
Step 2
Add in all the ingredients for the base and mix well
Step 3
Place in a square tin and flatten it out with a spatula or the back of a tablespoon. Now bake in the over at around 170/180ºC until golden.
Step 4
Melt the coconut oil for the topping.
Step 5
Add in the date purée, almond oil and the eggs and now whisk with an electric beater until you gave a pale yellow, fluffy foam.
Step 6
Fold in the ground almonds and frozen raspberries
Step 7
Spoon the mixture onto the cooked base, sprinkle with flaked almonds and pop into the oven until it seems cooked – do the skewer test!
If you love the fragrant mix of almonds and raspberries then this is for you! The base is delectably crumbly and the coconut oil makes it wickedly short, whilst the topping oozes luxury!
And here's my youngest lad helping me make the cake. Every since buying the Thermomix (pictured here) he's constantly in the kitchen eager to cook - it's fantastic!
