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Cranberry Cream Date Cake

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Slices of Cranberry Cream Date Cake
Author Anna @ Anna Can Do It!

Ingredients

  • 1 cup Date pitted and measure after chopped
  • 1 cup Dried Cranberry for the cake
  • 1 1/2 cup Hot Water
  • 2 medium Eggs
  • 1/2 cup melted Butter
  • 1 1/2 cup Oat Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 1 cup Mascarpone
  • 1 cup Whipping Cream
  • 1/2 cup Cranberry for the cream
  • 1 cup Chocolate for decoration * Optional
  • 2 Figs 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
  • Let it cool in the fridge.