FOURTEEN DATE CAKE
by Sue from UCLBS

14 Medjool dates ( or about 3/4 lb.)
1 teaspoon baking soda
1 cup boiling water

Pit and chop dates finely. (Place pitted date, skin side up and slice in thin strips. Slice again at 90 degrees.) Scrape the chopped dates up.
Place in a small bowl, sprinkle with baking soda and add boiling water.
Mix well and stir occasionally while cooling to room temperature.
The mixture will become thick and soft.

1/2 cup butter or coconut oil at room temperature
3/4 cup honey
4 eggs, separated
1 2/3 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon lemon juice (optional)

PREHEAT OVEN TO 325F.
Beat egg whites with lemon juice until stiff. Set aside.
Beat butter and honey together. Add egg yolks and beat well.
Add cooled date mixture.
Mix almond flour, baking soda and salt together and add.
Mix well.
Gently fold in the stiff egg whites.
Put mixture into a 9" spring form pan.
Place the pan on a cookie sheet and bake for 60 - 70 minutes or until the centre feels just firm to the touch. Cool.