Ingredients:
• 100g almond flour
• 200g spelt flour
• 75g dates
• 75g coconut oil
• 75g milk
• 50g honey
• 4 tbsp gingerbread spice
• 1 tsp baking powder
For the almond paste
• 4 eggs
• 120g honey
• 200g almond flour
Instructions:
• Preheat the oven on 160 degrees
• Soak the dates in hot water for 10 minutes
• Add all the ingredients for the gingerbread mixture to a food processor and blend until smooth. If it’s too dry, add a bit more milk
• In a seperate bowl, whisk the eggs and honey for the almond paste until combined. Gradually add the almond flour in 2 parts, whisking after each addition, until everything is smooth and well combined.
• Line a baking tin with parchment paper and spread half of the gingerbread mixture evenly across the bottom
• Scoop the almond paste on top of the gingerbread mixture and, spreading it evenly
• Top with the remaining gingerbread mixture, spreading it to cover the almond paste.
• Bake your gingerbread coffee cake for 35-40 minutes, or until the top is golden brown
• If you prefer softer almond paste, reduce the temperature slightly and bake for a longer time (for example: 50 minutes on 140 degrees)
• Let your coffee cake cool off completely before cutting it in squares
• Enjoy