Last February, I had written a post about Fisher & Paykel‘s (the New Zealand appliance company) blog Our Kitchen and their wonderful selection of gluten-free recipes. That was enough to keep me busy for a while mulling them over and trying to decide which one I wanted to try first. Now, I just came across this gem for a Date, Chocolate, and Almond Dessert Cake. With such great ingredients, I’m sure this one is a winner and something I’ll be trying really soon. The only thing that I would change would be to try and forgo the 2 cups of sugar that it calls for. It might be worth trying to increase the date content to sweeten it without the added sugar. Other than that, I can’t wait. I’m wondering if Fisher & Paykel has someone on staff with celiac disease or that is gluten intolerant — with so many great gluten-free recipes, this might be the case. Lucky for me I guess :)
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“Over Easter my friend Sera was raving about a cake her mum makes and offered to share the recipe for this divine cake with me! So on arriving back to work after Easter and checking my emails, I was very excited to find she had generously sent the recipe to me!
This dessert cake is a twist on the traditional Kiwi Pavlova. The cake still has the same consistency of a traditional Pavlova, with the crispy, crunchy outer shell. But the addition of the chopped almonds, chocolate and dates means the inner is denser than the traditional light fluffy inner of a Pavlova. It is a great alternative to the traditional Pavlova that typically comes out over summer. Even though it to is served cold, it is a great treat as the temperature starts to drop, as during the cooking, the dates and chocolate melt through the cake, giving it a rich, sticky flavour and texture…”
