Serves 8. For a two-layered cake, double the recipe and bake in 2 pans.
1 cup no-gluten flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon floor cardamon
¼ teaspoon floor ginger
1/8 teaspoon salt
½- ¾ cup pitted and chopped dates
¾ cup further virgin olive oil
Grated orange or lemon peel
2 eggs
¼ cup baking sugar substitute (non-compulsory)
1 cup peeled and grated carrots
½ cup chopped walnuts
Frosting, non-compulsory (recipe follows)
Preheat oven to 350ºF. Frivolously oil an 8-inch cake pan and line it with baking parchment.
Sift collectively the flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt.
Mix the dates, olive oil, and grated peel in a blender and mix till clean.
In a mixing bowl beat the eggs with sugar substitute if utilizing. Beat within the oil-date combination till clean. Fold within the carrots. Add the dry elements step by step and blend till effectively mixed. Add the nuts. Pour into the baking pan. Bake the cake till a skewer comes out clear, about 35 minutes. Cool the cake within the pan 10 minutes. Prove onto a rack. Take away parchment and let the cake cool fully. Place it on a cake platter. Unfold frosting, if desired.
For the frosting:
Use lactose-free cream cheese, if out there.
Cream cheese (approx. ½ cup)
Grated orange or lemon peel
Liquid stevia sweetener, to style
Beat the cream cheese with grated peel till clean. Add sweetener to style. Unfold on cake.
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Be aware: When I’m testing recipes for conventional pastries and puddings, reminiscent of those who seem in my new cookbook, Flavors of al-Andalus, I exploit actual sugar and honey, not substitutes. Sure, I style, however I give away the remaining. Apparently, many Spanish “sweets” do not require sugar. An instance is the dough for buñuelos, or fritters, which can be typically rolled in sugar after frying.
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Extra sugar-free muffins:
Extra gluten-free muffins:
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Do you know? The Arabs launched sugar cane and the making of sugar to al-Andalus, the Muslim kingdoms of medieval Spain. Learn extra about sugar in my new cookbook, Flavors of al-Andalus.
FLAVORS OF AL-ANDALUS
The Culinary Legacy of Spain
This new cookbook has numerous recipes for muffins, cookies, and pastries, good for upcoming holidays. Ask for Flavors of al-Andalus out of your favourite bookseller or click on under to order.
This cookbook explores the fascinating story of the deep and lasting influences that Islamic tradition has left on fashionable Spanish cooking.
Writer and Spanish cooking knowledgeable Janet Mendel tells the story of the Moorish affect on Spanish cooking by means of 120 recipes and images for modern-day dishes, from salads and greens to fish, poultry and meat to sweets and pastries, that hint their heritage to meals served in medieval instances. Dishes from this period embrace unique spices reminiscent of saffron, the usage of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus stay on in fashionable Spanish cooking and are what makes Spain’s delicacies distinctive from the remainder of Europe. (Hippocrene Books)
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FLAVORS OF AL-ANDALUS by Janet Mendel is the #1 New Launch in Spanish Cooking on Amazon!
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