Gluten-Free Sticky Date Cake

• 2 cups pitted dates, chopped
• 1/2 cup boiling water
• 1/4 teaspoon cream of tartar
• 1 teaspoon baking soda/bicarb soda
• 1 cup almond flour
• .75 cups millet flour
• 2 eggs
• 1/4 cup grapeseed oil
• 3 tablespoons honey
• 2 tablespoons maple syrup

1. Preheat oven to 350 u0b0F/175 u0b0C. Line or grease either a 8-inch cake tin or a 9-inch by 4-inch loaf pan.
2. Place the chopped dates and boiling water in a small saucepan. When it comes back to the boil, add the cream of tartar and baking soda; stir as it froths. Turn off the heat and set the saucepan aside
3. In a large bowl, combine almond and millet flours (using a whisk or a fork is best)
4. In a medium bowl, lightly beat the eggs, then add the grapeseed oil and honey
5. Stir the wet ingredients into the dry
6. Pour in the dates and use a wooden spoon to combine the mixture thoroughly
7. Pour the batter into the cake tin or loaf pan
8. Bake for around 40 minutes, until a toothpick inserted into the middle of the cake comes out clean
9. While it is still warm, poke holes with a toothpick on top of the cake, and pour the maple syrup over the cake

dates, boiling water, cream of tartar, baking sodabicarb soda, almond flour, millet flour, eggs, grapeseed oil, honey, maple syrup

Taken from food52.com/recipes/9497-gluten-free-sticky-date-cake (may not work)