• 100g butter
• 1/2 cup brown rice malt syrup
• 2 medjool dates (or add another 1/4 cup of brown rice malt syrup or 2 Tbsp maple syrup)
• 1 tablespoon raw, filtered honey
• 2 organic eggs
• 2 cups ground almond (almond meal).  To make your own almond meal see the ‘notes’ below.

Topping (optional)

• Seasonal fruit e.g. 3 pears or apples in Winter or 6 plums, nectarines or peaches in Summer.
• 2 tablespoons butter
• 1 – 2 teaspoons honey or preferred sweetener (optional)

Directions:

Pre-heat oven to 180°C.

1. Melt the butter and brown rice malt syrup (or preferred sweetener) together on a low heat.
2. Place all the ingredients including the butter and syrup into a high speed blender and blend on medium to high for approximately one minute or until all ingredients (especially the dates) are mixed through.  (The mix will be a thick batter in consistency).
3. Place into a greased cake tin and bake for 30-45 minutes or until a knife comes out clean when inserted into the middle of the cake.

Topping (optional)

Preheat oven to 160 degrees

1. Choose a seasonal fruit and cut into wedges or halves and place onto a baking dish.
2. Melt the butter in a saucepan with the maple syrup or preferred sweetener.
   When mixed together, pour the mix over the cut fruit and cover each piece of fruit well.
3. Place in the oven and bake for 15 – 20 minutes or until softened.

Notes

• If you have a thermomix or high speed blender  use 2 cups of whole almonds and mill on a high speed for a few seconds to make 2 cups of almond meal.
• When cooking the fruit cook extra and have for leftovers with breakfast or as a snack with yoghurt the next day.