Cake recipes
45 minutes
Celeriac-and-nut cake with date butter
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Celeriac-and-nut cake with date butter
8
Easy
25 minutes
45 minutes
Ingredients
- 200 g almond flour
- 2 t baking powder
- 1 t cinnamon
- 60 g pecan nuts, roughly chopped
- 2 free-range eggs
- ½ cup sunflower oil
- ½ cup maple syrup
- 100 g plain yoghurt
- 300 g celeriac, grated For the date butter:
- 6 Medjool dates, pitted
- 1 x 250 g jar Woolworths almond nut butter spread
- ½ cup coconut milk
Method
- Preheat the oven to 180°C and grease 2 x 18 cm springform cake tins. Sift the dry ingredients into a bowl and add the nuts.
- Whisk together the eggs, oil and maple syrup. Stir in the yoghurt and celeriac.
- Pour the dry ingredients into the wet and fold to combine. Divide the batter between the tins. Bake for 30 minutes, or until a skewer comes out clean when inserted.
- To make the date butter, blend all the ingredients to form a paste. Spread onto the cakes and sandwich together. Use the remainder to decorate the cake.