It’s traditional to have a date cake at Christmas time in Finland. This works really well as a glutenfree cake as, the date fibers do a good job of holding the cake together and combating the usual glutenfree ‘crumbliness’. And they also add an awesome natural, caramel flavour. What follows here is pretty much a straight translation to English of this recipe.
- 300ml water
- 150ml brown sugar
- 250g stone-less dates
- 200g butter
- 2 eggs
- 2t vanilla sugar (or 1t of vanilla extract)
- 2t psyllium husk powder
- 2t baking powder
- 350ml ‘fine’ glutenfree flour
- Dice the dates and place them into a pot with the sugar and water.
- Simmer the mix over a medium heat until it’s thick and the date have fully ‘broken down’.
- Take the pot off the heat, add the butter and stir it melts and blends in.
- Leave it to cool to room temperature. When cooled, add the eggs and beat until smooth.
- Sieve in the flour, baking powder, psyllium powder and vanilla sugar and mix in until just mixed.
- Pour the batter into a well-greased cake tin.
- Bake at the bottom of a 175C oven for about 50-60 minutes or until ready.
- Leave to cool to room temperature before eating (it’s much better cool).