Date Delight Cake

Ingredients:

• 240 g (8.47 oz) pitted dates or date paste
• 180 ml (6.1 fl oz) boiling water
• 1 tsp baking soda
• 50 g (1.76 oz) light butter
• 70 g (2.47 oz) Greek yogurt
• 100 g (3.53 oz) carob powder
• 200 g (7.05 oz) whole-grain spelt flour
• 3 eggs
• 10 g 80.35 oz) baking powder
• 1 tbsp bourbon vanilla extract
• Zest of 2 lemons

Instructions:

1. Preheat your oven to 170⁰C (338⁰F). Line a loaf pan with baking paper.
2. In a bowl, combine the dates with the baking soda, then pour the boiling water over them. Allow this mixture to cool.
• If using pitted dates, blend them until smooth after cooling to form a paste.
• If using date paste, simply stir well to achieve an even consistency.
3. In a separate bowl, beat the butter and Greek yogurt together. Sift the carob powder if needed to remove any clumps and add it to the butter-yogurt mixture.
4. Add eggs one at a time to the mixture, beating well after each addition to create a smooth batter. Stir in the vanilla extract and lemon zest.
5. In another bowl, combine the flour and baking powder. Add the flour mixture and the date mixture to the batter, stirring until well combined.
6. Pour the batter into the prepared loaf pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean, with only slight moisture but no raw batter.
7. Once baked, remove the cake from the pan and discard the baking paper. Let the cake cool completely before slicing.
8. Optionally, drizzle with sugar-free chocolate for a little extra indulgence.