Cinnamon roll date cake

Name: Cinnamon roll date cake
Prep time: 30 min
Total time: 75 min
Yield: 12
Ingredients: 180 g white flour; 1 tsp baking powder; 60 g icing sugar; 1 ¼ dl maple syrup; 12 Medjool dates; 2 tbsp pecan nuts; 3 eggs; 100 g cream cheese, plain; 1 organic lemons; 4 tbsp olive oil; 1 tsp cinnamon; ½ tsp salt; ½ tbsp lemon juice

Vegan desserts Baking sweet

Total: 1 hr 15 min. | Active: 30 min.

vegetarian

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New take on cinnamon rolls as a delicate, light cake. Sweetened with dates, comforting and delicate – and wonderfully aromatic. Tip: Roasting pecans makes everything even better.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 12 pieces

Dates
12	Medjool dates, pitted
2 ½ dl	water, boiling

Batter
3	eggs
1 ¼ dl	maple syrup
4 tbsp	olive oil
180 g	white flour
1 tsp	baking powder
1 tsp	cinnamon
½ tsp	salt
1	organic lemon, use just half of grated zest

Topping
100 g	cream cheese, plain
60 g	icing sugar
½ tbsp	lemon juice
2 tbsp	pecan nuts, roasted, roughly chopped

How it's done

Dates

Place the dates in a bowl, pour over the hot water and leave to soak for approx. 10 mins. Purée the dates together with the soaking water.

Batter

Stir the eggs, maple syrup and oil into the date mixture. Mix the flour and all ingredients up to and including salt, then combine with the lemon zest and add to the date mixture. Transfer the batter to the prepared tin.

To bake

Approx. 45 mins. in an oven preheated to 160 °C (convection). Remove from oven, allow the cake to cool slightly.

Topping

Mix cream cheese, icing sugar and lemon juice well, then spread over the still warm cake. Sprinkle pecan nuts on top.

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