“I would like for you to bake something special for my team,” Brian said.
“Great! I’d love to. I can’t wait.”
“But, we have some dietary restrictions…no gluten, no dairy, no sugar.”
“Okay, I can do that!”
I have years of experience in the business accommodating special diets – I can do anything, really. So, to be able to concoct and create a sweet treat that meets all dietary requirements (well, not quite, but almost), I am humbled and honored.
I thought about a vegan treat at first. And, then I quickly changed my mind. Out of the blue I put together this little gem:
Salted Rosemary Almond Date Cake.
Almond flour, deep and rich honey, fresh rosemary and finishing salt, coupled with chopped dates and sliced almonds. It’s truly divine.
Salted Rosemary Almond Date Cake
1 cup vegan butter, mostly melted
4 cups almond meal (flour)
3/4 cup tapioca flour
1 tsp. baking soda
1 tsp. + coarse finishing salt
1 tsp. vanilla extract
1 1/2 cups dark amber honey
5 large eggs
2 Tbs. fresh rosemary, chopped
1 cup chopped dates
1 cup sliced almonds
Preheat the oven to 400 degrees.
Whisk together the butter, almond meal, tapioca, baking soda, and 1 tsp. sea salt. Then, stir in the vanilla and honey. Whisk in the eggs and most of the rosemary, (reserving some + salt for garnish).
Thoroughly grease a bundt pan with vegan butter.
Sprinkle most of the dates and almonds throughout the bottom of the pan, again reserving some for garnish, and pour the batter in.
Bake at 400 degrees for 30 minutes.
Reduce the oven temperature to 300 degrees and bake another 30 minutes.
Remove the cake from the oven and allow to cool for 30 minutes.
Invert onto a decorate cake stand and top with additional chopped dates, almonds, rosemary, and finishing salt.
