Breakfast cake with nutmeg and butter
Breakfast cake with a delicious spicy flavour!
Do you also enjoy a delicious slice of gingerbread with butter in the morning or afternoon? This is a healthier version of gingerbread with a delicious spicy flavor thanks to the addition of nutmeg, cinnamon, and ginger.
Preparation
Preheat the oven to 170°C (350°F). Soak the dates in 400 ml of boiling water for 10 minutes. Drain. Blend the dates with the apple syrup and milk in a food processor and pour into a large mixing bowl.
Coarsely chop the nuts. Add the flour, cinnamon (ground), nutmeg (ground), ginger (ground), and baking powder to the date mixture and stir until smooth. Stir the nuts into the batter, ensuring they are evenly distributed throughout.
Line a cake tin with baking paper and pour the batter into it. Sprinkle the almond shavings over the top of the gingerbread.
Bake the gingerbread for 40 minutes in the preheated oven. Check if the gingerbread is done by inserting a skewer. If it is dry, the gingerbread is done. Remove from the oven and let cool.
Serve the gingerbread spread with butter.
Ingredients
- 200 g dadels zonder pit
- 2 el appelstroop, minder zoet
- 350 ml amandelmelk, ongezoet
- 100 g ongezouten notenmix
- 300 g speltmeel
- 1 el Kaneel (gemalen)
- 1 el Nootmuskaat (gemalen)
- 1 el Gember (gemalen)
- 2 tl bakpoeder
- 100 g amandelschaafsel
- 50 g ongezouten roomboter
Supplies
- Cake tin 30 cm
- Food processor
