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Gluten Free Mudcake with Cashew Cream Recipe

  • Cook Time: 20 min
  • Temperature: 175 ºC
  • Shelf Level: 2
  • Function: Quarter Steam + Heat
  • Water: 600 ml

Ingredients

Main Dish
  1. 2 dl quinoa flour
  2. 1 dl hazelnut flour
  3. 1 dl all-purpose flour
  4. 6 tbls cacao powder
  5. 1 tsp baking powder
  6. 1 pinch of salt
  7. ½ dl of coconut oil
  8. 2 whole eggs
  9. 1 egg white
  10. 2 tbls date syrup
  11. 15 de-seeded soft dates

Procedure

Cashew cream recipe

  1. 3 dl natural cashew nuts (soaked in water for at least 4 hours)
  2. 1,5 dl water
  3. 1 tsp vanilla essence

 

Mudcake method

  1. Blend the dates and hazelnut flour smooth in a food processor.
  2. Put the quinoa flour, cacao powder, baking powder and salt in a bowl and add the date mix.
  3. Add the eggs, coconut oil and date syrup and whisk together until you have an even batter.
  4. 4. Coat a cake tray with a bit of coconut oil, sprinkle it with some hazelnut flour and pour in the batter. Bake for 15-20 minutes and cool before serving.

 

Cashew cream method

  1. Soak the cashew nuts in water for at least 4 hours.
  2. Pour out the water and put the nuts in a food processor and mix smooth. Add the water, little by little until its fluffy and creamy. Add the vanilla essence and serve!
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