A deliciously moreish cake with no added fat or sugar – you have to try it to believe it. Plus it’s easily made gluten-free
Prep:15 mins
Cuts into 10 slices
250g pack stoned, ready-to-eat dates2 small or 1 large banana (140g/5oz in weight)100g pecans, 85g/3oz roughly chopped, rest left whole200g raisins200g sultanas100g fine polenta2 tsp mixed spice2 tsp baking powder (use gluten-free if needed)3 tbsp dark rum2 egg whitesa few banana chips and 1 tsp sugar (optional), to decorate
STEP 1Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.STEP 2Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.
