Recipe for Sue's Fourteen Date Cake

[Guest guest]

This recipe apparently has been around for awhile but I just heard about it from

a local friend whose sister was on SCD for several years. It sounds really

yummy!

http://uclbs.org/recipes/desserts/sue14datecake.php

It says, " This cake is great on its own, or topped with Yogurt Bavarian " (recipe

also on website)

14 Medjool dates ( or about 3/4 lb.)

1 teaspoon baking soda

1 cup boiling water

Pit and chop dates finely. (Place pitted date, skin side up and slice in thin

strips. Slice again at 90 degrees.) Scrape the chopped dates up. Place in a

small bowl, sprinkle with baking soda and add boiling water. Mix well and stir

occasionally while cooling to room temperature. The mixture will become thick

and soft.

1/2 cup butter at room temperature

3/4 cup honey

4 eggs, separated

1 2/3 cups almond flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon lemon juice (optional)

Beat egg whites with lemon juice until stiff. Set aside. (The lemon juice

stabilizes the whites.)

Beat butter and honey together.

Add egg yolks and beat well.

Add cooled date mixture.

Mix almond flour, baking soda and salt together and add. Mix well.

Gently fold in the stiff egg whites.

Put mixture into a 9 " spring form pan. Place the pan on a cookie sheet and bake

at 325 F for 60 - 70 minutes or until the centre feels just firm to the touch.

Cool.

[Guest guest]

It is quite good. It's actually one of the earliest SCD cakes I tried and

really enjoyed. I haven't made it in a while though...it can be a little time

consuming to chop up the dates but other than that it's pretty simple and very

tasty.

Stacey

>

> This recipe apparently has been around for awhile but I just heard about it

from a local friend whose sister was on SCD for several years. It sounds really

yummy!

>

> http://uclbs.org/recipes/desserts/sue14datecake.php

>

> It says, " This cake is great on its own, or topped with Yogurt Bavarian "

(recipe also on website)

>

> 14 Medjool dates ( or about 3/4 lb.)

> 1 teaspoon baking soda

> 1 cup boiling water

>

> Pit and chop dates finely. (Place pitted date, skin side up and slice in thin

strips. Slice again at 90 degrees.) Scrape the chopped dates up. Place in a

small bowl, sprinkle with baking soda and add boiling water. Mix well and stir

occasionally while cooling to room temperature. The mixture will become thick

and soft.

>

> 1/2 cup butter at room temperature

> 3/4 cup honey

> 4 eggs, separated

> 1 2/3 cups almond flour

> 1 teaspoon baking soda

> 1/2 teaspoon salt

> 1/2 teaspoon lemon juice (optional)

>

> Beat egg whites with lemon juice until stiff. Set aside. (The lemon juice

stabilizes the whites.)

>

> Beat butter and honey together.

> Add egg yolks and beat well.

> Add cooled date mixture.

> Mix almond flour, baking soda and salt together and add. Mix well.

> Gently fold in the stiff egg whites.

>

> Put mixture into a 9 " spring form pan. Place the pan on a cookie sheet and

bake at 325 F for 60 - 70 minutes or until the centre feels just firm to the

touch. Cool.

>