Ingredients: Cake

• 150g pitted Medjool dates, diced
• 250g dried figs, chopped
• 75g butter (sub for coconut oil for plant-based version)
• 3 eggs (sub for suitable replacement for plant-based version)
• 2 tablespoons almond butter
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest, grated
• 1 teaspoon orange zest, grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 100ml maple syrup
• 200g oat flour
• 100g ground almonds
• 1 tablespoon ground flaxseed
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 2 sachets Bimuno
• Pinch salt
• 100g pecans, roughly chopped
• 100g flaked almonds
  
  

Ingredients: Frosting

• 400g full fat cream cheese (sub for suitable replacement for plant-based version like Nush)
• 180g natural full fat yogurt (sub for suitable replacement for plant-based version like coconut yogurt)
• 50ml maple syrup
• 2 teaspoons vanilla extract
• Cherries to decorate, optional
• Extra 1-2 Bimuno sachets to sprinkle at the end

Method:

• Preheat oven to 180c. Grease an 18cm x 18cm round tin (ideally with spring sides) with a little butter or coconut oil.
• Place the chopped dates and figs into a bowl and cover with boiling water. Leave for 30 mins and drain with soaking water.
• Place the oat flour, ground almonds, ground flaxseed, bicarb, cinnamon, ground ginger, Bimuno sachets, and salt into a large bowl and whisk together well. Add in the chopped pecans and flaked almonds and mix through evenly. Place to one side.
• Heat the butter or coconut oil on low and set aside to cool.
• In another large bowl whisk the eggs. Add the almond butter, vanilla extract, lemon and orange zests, and lemon and orange juice and mix well. Add the maple and butter and mix again.
• Add the oat flour bowl to this bowl and combine all together. Fold in the soaked fruit.
• Spoon into the tin and tap the base lightly on the counter to make sure it is even throughout.
• Bake for 50-60 mins until the top is golden and a skewer comes out clean. Check after 45 mins.
• Whilst this is cooking make the frosting by adding HALF of the ingredients into a bowl and use a hand mixer to whip until fluffy. Place in the fridge to keep cool.
• Once the cake is done remove and allow to cool for at least 30 mins in the tin. Use a pallet knife around the edges of the tin and carefully remove the sides of the tin if using a sprung one and transfer to a cooling rack for a further 60 minutes. Place in the fridge for 30-60 mins so it is chilled before spreading over the frosting evenly. Use a pallet knife to smooth. Place back in the fridge for a few hours (or overnight) to set. When you are ready to serve use the remaining half of the frosting ingredients and make as per the above. Spread over a second time. Add cherries or other decorations to finish. And finally using a small sieve sprinkle over another Bimuno sachet for a snow effect.