Moist and rich Cranberry Cream Date Cake with no added sugar and balanced with the dried cranberry mascarpone cream, topped with dripping chocolate and a few teaspoon of figs.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 12Slices of Cranberry Cream Date Cake
Author Anna @ Anna Can Do It!
Ingredients
1cupDatepitted and measure after chopped
1cupDried Cranberryfor the cake
1 1/2cupHot Water
2medium Eggs
1/2cupmelted Butter
1 1/2cupOat Flour
1tspBaking Powder
1/2tspCinnamon
1tspVanilla extract
1cupMascarpone
1cupWhipping Cream
1/2cupCranberryfor the cream
1cupChocolate for decoration * Optional
2Figs for decoration * Optional
Instructions
Soak the chopped dates and cranberry in the hot water for about 5 minutes.
Mix the eggs, butter and the cinnamon.
Pre heat the oven.
After you the 5 minute of soaking, blend the dates, cranberry and water together with a hand blender.
Mix the egg mixture and the date mixture together.
Add the oat flour to the wet ingredients.
Pour the cake mixture to a pan, I used a round mold.
Bake it on medium heat (about 360-370°) for 30 minute
While your cake is baking, prepare the cream,
Whip the whipping cream.
Fold it in the mascarpone and whip them together some more if needed.
Mix in the cranberry.
Let it chill.
If you use a smaller mold, you probably can divine your cake in two and you can fill the cream in, but I used a larger one, so I topped and not filled it with cream.
Pour some melted chocolate on the top of the cake for decoration and add a few teaspoon of figs. * Optional