Peter started out his professional life as a restaurant critic but ended up moving to the kitchen, realizing that his passion didn’t only lie in tasting the food, but MAKING it. Follow his delicious recipes, as well as useful articles about the many benefits healthy and delicious food will bring to your life.+ info
When it comes to Christmas menus, there are plenty of highly caloric desserts that may tempt you. If you don’t want to give up eating healthy during the holiday season, you can do it by switching up some recipes!. Here’s a delicious cake to prepare with healthy ingredients to replace other fatty cakes on the table.
Number of servings: 12
Prep time: 20 minutes
Cook time: 30 minutes
- Dried orange wheels
- Pomegranate (wedges and arils)
- Blanched almonds
- Citrus leaves from a lemon tree
- Candles /sparklers
- 2 cup wholemeal SR flour
- ¼ cup cacao
- ½ tbsp baking powder
- 2 tsp cinnamon
- 2 tsp ginger
- 1 ½ tsp cardamom
- ½ orange zest
- 40g blanched almonds, chopped if going in the cake, or leave whole to decorate the top
- 100g dark chocolate (70% cocoa solids or higher), roughly chopped
- 150g butter
- 8 Medjool dates
- 60ml hot water
- 250g cooked pumpkin
- 3 eggs
- Preheat the oven to 350°F. Line a 20cm cake tin.
- Remove the pits from the dates, roughly chop them and soak them in hot water.
- Cut your previously cooked pumpkin into cubes.
- Mix all dry ingredients in a large bowl, including the flour, cacao, baking powder, cinnamon, ginger, cardamom, orange zest, chopped almonds, and chocolate.
- Melt the butter and pour over the dates and hot water. Use a stick blender until you get a loose paste. Add the pumpkin and eggs and continue blitzing to combine everything.
- Add the wet ingredients to the dry ones and fold through until they’re combined.
- Tip the dough into the pre-lined tin and bake for 15 minutes.
- Once the timer’s gone off, rotate the cake and bake for another 10 to 15 minutes.
- Let it cool for 10 to 20 minutes before serving.