From the kitchen of Yogurt Barn
Ingredients
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12 soft dates (soak in hot water for 10 minutes if desired)
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5 tbsp oatmeal
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2 tbsp coconut oil
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2 tbsp (balsamin) honey
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5 tbsp almond flour or almonds
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200 g bananas, mashed + 1 extra for garnish
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75 ml orange juice
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18 g gelatin powder
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500 ml Greek yogurt
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Spring form and baking paper
Preparation
- Line the bottom of the springform pan with baking paper. Trim off any excess paper.
- With a knife or grind in a food processor the dates, oatmeal, coconut oil, a tablespoon of honey and almond flour (or almonds) very fine.
- Press the mixture into the bottom of the springform pan and press with the back of a spoon until it is a smooth, firm bottom.
- Place the base in the fridge while you make the filling.
- Heat the mashed bananas with the orange juice in a (not too small) pan over a low heat. Just bring it to a boil and turn off the heat. Let the banana mixture cool slightly.
- Add the gelatin powder and stir well.
- Then add the yogurt and stir the mixture until smooth.
- Mix in a tablespoon of honey and stir well.
- Spoon the filling onto the dough base, smooth it out with the back of a spoon.
- Place the cake in the fridge and let it set for at least 2 hours.
- Garnish the cake with slices of banana and possibly some grated (dark) chocolate.
This recipe is from the book Yogurt, 47 sweet and savory recipes from the kitchen of Yoghurt Barn.
Number of persons
6-8 people
