Go get your ingredients for the holidays, here’s the perfect cake for you. I don’t enjoy overly sweet things any more so, for a healing treat, this little bit sweet and a little bit sour Cranberry Date Upside Down Cake is spot on!
Soaking the dates in hot water makes them soft enough to mash by hand, which is a good thing since there isn’t enough to put in even the small bowl of your food processor. The resulting purée is a beautiful multi-purpose sweetener-come-silky flavour-texture enhancer. Dare I even say the word “moist”.
Blackstrap molasses is a useful ingredient to have in the cupboard, just a tablespoon adds depth to a cake – not to mention minerals. Whilst our bodies can make vitamins, minerals need to be ingested so I like to use this as my sweetener of choice wherever possible.
Whether you eat alongside a cup of tea, or as a dessert accompanied by ice cream, I’m positive you’re going to love my latest treat.
Cranberry Date Upside Down Cake
Print the recipe here!
6 medjool dates
1 cup canned pumpkin purée
1/2 cup melted coconut oil
1 tbsp blackstrap molasses
1+1/2 cups tigernut flour
1/2 tsp cinnamon
1+1/4 tsp baking soda
generous pinch sea salt
1+1/2 cups cranberries (fresh or frozen)
2 gelatin eggs, as follows
Discard the stones from the dates and roughly chop them. Put into a bowl and cover with 1/2 cup boiling water. Leave to stand for 30 minutes.
Place a baking sheet into the oven and preheat to 350F. Line a 8 x 2 inch round cake pan with parchment paper and tip the cranberries into the base.
Drain the softened dates, keeping the liquid for later use. Mash the dates down with a fork into a paste.
Put the pumpkin purée, coconut oil, molasses and puréed dates into the bowl of a stand or handheld mixer, and combine thoroughly. Tip in the tigernut flour, cinnamon, baking soda and salt, and mix again until combined.
Next, make the gelatin eggs. Reheat the date water in a small pan and pour 3 tbsp into a small bowl, together with the apple cider vinegar. Put the gelatin into a separate small bowl. Now pour the liquid into the gelatin, whisking quickly until melted and the mixture looks frothy. With the motor running, pour the gelatin eggs into the cake mixture and whizz again just for a couple of seconds or so, to fully incorporate.
Spoon the mixture over the cranberries and level with a palette knife, or similar. Cook for an hour or until the cake is firm to the touch and the sides are coming away from the parchment paper. Allow to cool in the tin for 15 minutes, before inverting onto a serving plate.