Serves 8
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For the topping:

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease and line a round 23cm cake tin.
  2. Remove the dates from their water and place in a food processor. Whizz into a rough paste. Add the vanilla, nutmeg, baking powder, coconut oil and cocoa and process until well combined.
  3. Add the eggs and half of the blueberries. Process until just combined.
  4. Transfer the mixture into a bowl and fold through the almond meal, broken chocolate and remaining blueberries.
  5. Pour the batter into the prepared cake tin and smooth the surface.
  6. Bake for 50-55 minutes until a skewer inserted into the centre comes out clean.
  7. Whip the mascarpone, zest and honey together until well combined.
  8. Spread the mascarpone evenly over the top of the cake and top with the blueberries.

Nutrition Facts

Per serving: 494kcals, 30.8g fat (13.8g saturated), 47g carbs, 34g sugars, 14.8g protein, 7.7g fibre, 0.177g sodium

CakesSweet thingsChocolateSpecial OccasionsBakingMake it HealthyVegetarian

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