Gorgeous, ah, this cake is just a magnificent combination of flavors and aromas! With baked base, as I recently found out, baked cakes are more favored than those with a base with raw nuts and dates, and behold, I immediately respond to your wishes with a baked cake!
It is prepared so quickly and easily, it’s great for busy people.
I use agar-agar for gelling, which is extracted from seaweed and is an alternative to gelatin (the cake can also be prepared with gelatin). It’s very easy to work with, you just have to boil the things you want to gel for 1-2 minutes and then add agar-agar to the boiling mixture. After that, gelling occurs very quickly, even at room temperature. If your cream with agar-agar happens to gel too fast, just put it over the stove top and let it boil and liquefy again.
In this recipe I use very small amounts of agar-agar, because there is not much liquid for gelling. Depending on its type, it is good to follow the instructions on the label.
Usually ½ tsp (2.5 ml) is enough to gel 500 ml of liquid, but you can use 5ml as well. For the recipe below, follow the exact quantities and everything will be fine. If you are testing other recipes, which have plenty of liquid, you can put 1 tsp instead of ½ tsp if you’re worried about it getting gelled.
Because agar-agar is made from algae, it can smell like the sea while boiling it. In the recipe below, it does not smell this way, because there is only a small amount used and because the other ingredients have a very strong aroma.
Ingredients for the base
200 g dates (measured pitted)
300 g/ml water
1 tsp bicarbonate of soda
1 tbsp. vinegar (I used apple cider vinegar)
2 tbsp. liquid vanilla
120 g buckwheat flour (you may use whole wheat)
White cream products
(if you want a super low calorie dessert, you can skip the white cream, which is 1400 kcal)
200 g coconut cream (this is ground coconut paste)
1/4 tsp agar – agar (or gelatin, look for how to use gelatin)
100 g/ml water
1 tbsp. liquid vanilla
Fig jam products
1 kg of well-ripened figs
150 g/ml water
1½ tsp agar agar (or gelatin, look for how to use gelatin)
Method for making the base
Put the dates and water in a blender (or food processor), blend until a homogeneous mixture. Pour into a bowl and add baking soda and vinegar, stir and the mixture will rise, boil it. Add the vanilla, stir and finally add the flour. Pour the mixture into a cake tin with detachable walls (32 cm in diameter). Bake for 25 minutes in a preheated oven at 170 degrees, upper and lower heating, with a fan. Without a fan, you may take a few minutes longer to bake.
Method of making the white cream
Put all the ingredients in a blender and blend until a homogeneous mixture. Put on the stove to boil while stirring constantly. Pour it over the cooled cake base (you could also pour it when it’s a little warm, mine was still warm 40 minutes after baking). After it starts to gel a little, gently and carefully pour a spoonful of fig jam on the white cream so that it is slightly sinking into the white cream.
Cover the whole cake with the jam and after it cools down put it in the fridge for at least 3 hours. Serve cool, preferably the next day, when the aromas develop even more.
When applying 2 coats of cream with agar-agar to get adhesion between them, it is good to keep both creams warm, as in this case. Or one cream is well cooled, but the other is hot, so that when you touch the lower (cooled) cream, melt it slightly and get a bond between the two layers.
Method of making the fig jam
The figs are washed and cut into pieces the size of almonds. Put on the stove with water and agar-agar, and boil for 10 minutes. After it cools slightly, pour the jam with a spoon on the white cream.
Nutritional values according to cronometer.com
The whole cake
Carbohydrates: 469 g
Fiber: 86 g
Fat: 136 g
Protein: 42 g
In 1 piece, if the cake is cut into 12
Carbohydrates: 39 g
Fiber: 7 g
Fat: 11 g
Protein: 3.5 g
Nutritional values without white cream
Carbohydrates: 426 g
Fiber: 57 g
Fat: 7.5 g
Protein: 27.5 g
In 1 piece without white cream (out of 12)
Carbohydrates: 35.5 g
Fiber: 4.75 g
Fat: 0.6 g
Protein: 2.3 g