Spiced Date Cake with Ginger Syrup

Spiced Date Cake with Ginger Syrup

Serves 6-8

2 large eggs

2 tbsp melted ghee

5 tbsp molasses

2 tsp vanilla

2 ½ cups almond flour

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

4 tsp dried ground ginger (divided)

1 tsp black pepper

½ tsp fresh ground nutmeg

¼ tsp ground cloves

½ tsp salt

1 cup chopped dates

1 cup maple syrup 

Please note, that like so many almond flour confections, this cake is best the next day

Preheat oven to 350. Prepare an 8x8 baking pan with parchment paper.

In a stand mixer with a paddle attachment (or by hand) mix the wet ingredients.  Add the dry ingredients (reserving 2 tsp of ginger for the syrup) and mix until well incorporated.  Add the chopped dates and mix for 30 seconds.

Batter will be very thick. Spread into the prepared pan and bake for 20-25 minutes until the edges are a light golden brown. 

While the cake is baking, heat the maple syrup and 2 tsp ginger in a small saucepan over medium high heat. Let simmer for 2-3 minutes then turn off the heat. 

When the cake is finished, take it out of the oven and immediately pour the spiced syrup over the cake, using a spatula to spread it out evenly. Let cool completely, cover, and let sit for at least 12 hours for best taste and texture.. 

Enjoy as is or with whipped cream. This will keep in the fridge for 3-5 days, if it lasts that long.