makes 1 9-inch cake
adapted from have cake will travel’s pecan date cake
* 1 + 1/4 cup whole wheat pastry flour
* 1/2 cup pepita flour (ground pepitas)
* 1/3 cup chopped pecans
* 1 tsp baking soda
* 2 tsp baking powder
* 1 tsp ground cinnamon (I used Saigon, an especially strong kind)
* 1/4 tsp fine sea salt
* 3/4 cup chopped dates
* 3/4 cup boiling water
* 2 + 1/2 Tbsp unsalted butter
* 1/4 cup oil
* 1/4 cup honey (I used raspberry honey)
* nonstick cooking spray
* ~1/4 cup cranberry goat cheese cream
1. Preheat oven to 350*F. Coat a 9-inch pie pan (or dish, if you don’t have one) with the nonstick cooking spray.
2. Soak the chopped dates with the boiling water and let sit until cooled. Stir in baking soda.
3. Cream butter and honey with an electric mixer.
4. Combine soaked dates and oil with the creamed butter-honey mixture.
5. Sift the flours, baking powder, cinnamon, and sea salt together.
6. Combine dry and wet ingredients, being careful not to over-mix.
7. Fold in 1/2 of the chopped pecans.
8. Pour half of the mixture into your baking dish of choice.
9. Spread cranberry goat cheese cream on top of the mixture.
10. Gently spoon the remainder of the cake mixture on top of the cream, spreading it evenly.
11. Sprinkle remaining 1/2 of the chopped pecans on top of the cake.
12. Bake for 45 minutes, or until a toothpick comes out of the center clean. Let cool, and devour.
cranberry goat cheese cream
yields ~1/4 cup
adapted from Healthy Food For Living’s maple-cranberry muffins with goat cheese filling
* ~3/4 cup roughly crumbled cranberry-covered goat cheese (1/2 log)
substitute ~3/4 cup goat cheese + 2 Tbsp dried cranberries
* 1 Tbsp sugar
* 1/4 tsp vanilla extract
* ~6 Tbsp unsweetened almond milk
Pour all ingredients into a mixing bowl and combine with an electric mixer. This could be messy. (It gets less messy as the mixture liquefies.) The amount of almond milk listed is an estimate—I didn’t measure the amount I used, just kept adding splashes until the mixture was at the right consistency.