Name: Gluten Free Mudcake with Cashew Cream
Cook time: 20 min
Total time: 20 min
Yield: 0 serving
Ingredients: 2 dl quinoa flour; 1 dl hazelnut flour; 1 dl all-purpose flour; 6 tbls cacao powder; 1 tsp baking powder; 1 pinch of salt; ½ dl of coconut oil; 2 whole eggs; 1 egg white; 2 tbls date syrup; 15 de-seeded soft dates

Cook time: 20 minutes
Temperature: 175 ºC
Shelf level: 2
Function: Quarter Steam + Heat
Water: 600 ml

Ingredients:

Main Dish

2 dl quinoa flour
1 dl hazelnut flour
1 dl all-purpose flour
6 tbls cacao powder
1 tsp baking powder
1 pinch of salt
½ dl of coconut oil
2 whole eggs
1 egg white
2 tbls date syrup
15 de-seeded soft dates

Procedure

Cashew cream recipe

3 dl natural cashew nuts (soaked in water for at least 4 hours)
1,5 dl water
1 tsp vanilla essence

Mudcake method

Blend the dates and hazelnut flour smooth in a food processor.
Put the quinoa flour, cacao powder, baking powder and salt in a bowl and add the date mix.
Add the eggs, coconut oil and date syrup and whisk together until you have an even batter.
4. Coat a cake tray with a bit of coconut oil, sprinkle it with some hazelnut flour and pour in the batter. Bake for 15-20 minutes and cool before serving.

Cashew cream method

Soak the cashew nuts in water for at least 4 hours.
Pour out the water and put the nuts in a food processor and mix smooth. Add the water, little by little until its fluffy and creamy. Add the vanilla essence and serve!