100 grams dates (3 1/2 oz)
1 cup apple juice
1/2 tsp baking soda (bi-carbonate of soda)
1 cup of self raising flour (or 1 cup of cake flour and 1 tsp baking powder)
1/2 cup unsweetened cocoa powder
1 1/2 tsp vanilla extract
4 egg whites
3/4 cup Splenda
2 tsp powdered (Icing) sugar
Method
- Place dates, apple juice and baking soda into a saucepan and bring to the boil. Remove from heat, cover and leave to cool. When cool, blend in a food processor until smooth.
- Line a 7 - 8 inch (18cm) cake pan with baking paper.
- Preheat oven to 335 deg F (179 deg C).
- Sift the flour and the cocoa powder into a bowl and stir in the date puree and the vanilla extract.
- Beat egg whites until stiff adding Splenda gradually. Fold half the egg whites into the date mixture, then fold in remaining egg whites (if mixture is a little dry add 1 - 2 tblspn of Water or nonfat milk).
- Spoon mixture into prepared pan and bake for @35 minutes until a skewer inserted into the middle comes out clean. Cool on a rack and serve, dusted with the 2 tsp of powdered sugar.
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