syrupy coffee and date upside-down cake

  • 18 soft fresh dates (360g), pitted and halved+
  • ¼ cup (60ml) hot espresso coffee
  • ⅓ cup (80ml) boiling water 
  • ¼ cup (40g) rapadura sugar
  • 1 teaspoon vanilla extract
  • 1¼ cups (200g) wholemeal (whole-wheat) self-raising (self-rising) flour
  • ½ cup (60g) almond meal (ground almonds)
  • 2 eggs
  • ½ cup (125ml) milk
  • ⅓ cup (80ml) grapeseed oil
  • 1 tablespoon maple syrup
  • ⅓ cup (55g) rapadura sugar, extra
  1. Preheat oven to 160°C (325°F). Line a 20cm round cake tin with non-stick baking paper. Arrange the dates, cut-side down, evenly over the base of the tin. Place the coffee, water, sugar and vanilla in a medium jug and stir to dissolve the sugar. Pour the coffee mixture over the dates. 
  2. Place the flour, almond meal, eggs, milk, oil, maple syrup and the extra sugar in a large bowl and whisk to combine. Pour the mixture over the dates. Bake for 40–45 minutes or until cooked when tested with a skewer. Allow the cake to cool in the tin for 30 minutes. 
  3. Invert the cake tin onto a cake stand or plate. Carefully remove the tin and slice to serve. Serves 8–10

+ A high source of soluble dietary fibre, dates are great for digestion. They’re also known to be high in bone-strengthening vitamins. Fresh dates are sold loose with their seeds intact, in supermarkets and greengrocers.

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