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Apple and date cake with maple tahini glaze
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Spiced apple cake with dates, topped with a maple tahini drizzle.
Ingredients:
  • 2 large Granny Smith apples, cut into 1cm pieces
  • 200g fresh dates, pitted, quartered
  • 2.50 gm bicarbonate of soda
  • 125ml (1/2 cup) boiling water
  • 80ml (1/3 cup) maple syrup
  • 80ml (1/3 cup) buttermilk
  • 240g (1 1/2 cups) wholemeal spelt flour
  • 60g (1/3 cup) coconut sugar
  • 8.00 gm baking powder
  • 5.00 gm ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Pinch of salt
  • 80ml (1/3 cup) melted coconut oil
  • 36.00 gm hulled tahini
  • 27.00 gm maple syrup
  • 12.50 gm water
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 22cm springform cake pan and line it with baking paper. In a large bowl, mix together the apple, dates, and bicarbonate of soda. Pour in boiling water and let it sit for 12 minutes to cool and soften, stirring occasionally.
  • Combine eggs, syrup, and buttermilk in a jug. In a large bowl, mix flour, sugar, baking powder, cinnamon, nutmeg, and salt. Make a well in the center, add the egg mixture and oil. Stir until just coming together, then mix in the apple mixture. Pour into the pan and bake for 50-55 minutes until a skewer comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • For the tahini glaze, combine tahini, syrup, and cinnamon in a bowl. Whisk until smooth, then gradually add water and continue whisking until the mixture is smooth and syrupy.
  • Drizzle cake with irresistible tahini glaze and serve promptly.

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