Desserts

Date Cake

Date Cake

Ingredients

1 cup Dates (18-19)
1 cup Water
5 tbsp Coconut Oil
½ cup Coconut Sugar
2 Eggs
1 ½ cups Flour (whole wheat)
2 tsp Baking Powder
½ tsp Baking Soda
1 tsp Vanilla Essence
6 Dates (roughly chopped)
cup Walnuts (chopped) or Chocolate Chips

Directions

Soak dates about 1 cop of hot water for 15 minutes or until soft.

Blend in to a smooth paste. Set aside to cool down completely.

Beat together coconut oil and sugar till light and fluffy. Add the eggs and beat till creamy.

Add in the dates paste and mix well.

Sift together baking powder, baking soda with whole wheat flour.

Add this flour to the dates batter little by little. Gently fold in with a spatula.

Mix in the vanilla essence and chopped walnuts. Transfer the batter to a greased cake pan.

Bake in a preheated oven of 350 F (180 C) for about 40 to 50 minutes till a toothpick inserted comes out clean.


Fig Cheesecake

Fig Cheesecake

Ingredients

300 g Digestive Crackers
110 g Butter (softened)
1 tbsp Honey
450 g Double Cream
600 g Cream Cheese (room temperature)
1 tsp Vanilla
370 g Fig Jam (home made or store bought)

Directions

Place digestive crackers in food processor and blend until crackers are fine crumbs. Add softened butter and honey and mix thoroughly until the crumbs are completely coated.

Line a 23cm loose-bottomed tin with baking parchment. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

In a mixing bowl, combine cream cheese, vanilla and double cream, beating until the mixture is completely combined.

Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles.

Smooth the top of the cheesecake down with the back of a spatula. Leave to set in the fridge overnight.

Spread the jam over top and remove the cake from the tin. Slip the cake onto a serving plate, removing the lining paper and base, then serve.


Aniseed Cookies

Aniseed Cookies

Ingredients

4 ½ cups All-purpose Flour
¾ cup Caster Sugar (superfine)
4 tbsp Aniseed (ground)
1 tbsp Nigella Seeds
¾ cup Sesame Seeds ( unlulled and toasted)
2 tsp Baking powder
100 g Butter (softened)
1 cup Olive Oil

Directions

Preheat the oven to 350F and line a baking sheet with parchment paper.

Combine flour, sugar, sesame seeds, ani seeds, nigella seeds and baking powder in a large bowl.

Add softened butter and olive oil and mix well. Add a tbsp of water or more if needed to bring the dough together.

Pull of small portions of dough to make a date sized shape with your hands, flatten and create a pattern using a colander or fork.

Align dough on the cookie sheet until full.

Bake for 20-25 minutes.