- Preheat oven to 180C. Lightly grease round cake tin (20cm) and dust with flour or line.
- Chop dates finely or TM chop for 8 seconds on speed 7.
- Put water and dates into a saucepan and gently simmer on stove for 5 minutes constantly stirring. TM 5 minutes, 100C, on Speed 1.
- Add bi-carb soda to the water/date mixture and mix well. TM 3 seconds, speed 2.
- Set bi-carb, date, water mixture aside.
- In a bowl add coconut oil, flour, sugar, eggs, flour and vanilla and mix well.
- Add date, water, bi-carb mixture to oil, flour, sugar, eggs and vanilla - mix well.
- Pour mixture into prepared tin and place in preheated oven. Bake for 50 minutes or until skewer inserted into the centre comes out clean.
- Leave in tin 10 minutes before turning out onto a plate.
Serve with caramel sauce or fresh fruit as desired.
Caramel Sauce
- Add the drained dates, vanilla and oil mix in food processor or TM until they form a thick paste.
- Add salt and coconut cream until well combined and creamy. Can be serve hot or cold.
