Level | Easy
170g dates (soaked in water for a couple of hours, then drained)
200g ground almonds
4 tbsp maple syrup
1 tsp pure vanilla extract
1 tsp gluten free baking soda
1 tsp ground ginger
1 tsp cinnamon
For the topping
100g pecan nuts, roughly chopped
2 tbsp maple syrup
Preheat the oven to 160°C and line a 20cm round cake tin with baking parchment.
Place the soaked dates (with their stones removed), ground almonds, maple syrup, eggs, vanilla, baking soda and spices into a food processor and blitz until smooth.
Pour the mixture into the prepared cake tin. Mix together the chopped pecans and the maple syrup and scatter them over the surface of the cake. Bake for 60 minutes or until a skewer comes out clean. Allow the cake to cool completely in the tin before removing it.