Gingerbread Cake with Cashew Cream
1/2 cup butter
1/2 cup light WHOLESOME SWEETENER Organic Sucanat®
3/4 cup maple syrup
3/4 cup molasses
1 tbsp finely grated ginger
1 tsp ground cinnamon
1 cup milk
2 medium eggs, beaten
1 tsp baking soda
1 3/4 cups spelt/wheat flour
1 cup ground cashews
1 cup pineapple/coconut juice2 rings unsulfured pineapple in sugar, broken into pieces
Preheat oven to 325ºF.
Grease and line with parchment paper a 9 x 13 inch baking/roasting pan.
Melt the butter, sucanat, maple syrup, ginger and cinnamon together in a saucepan, remove from heat. Off the heat add the milk and eggs. Mix the flour and baking soda together in a bowl and pour in the liquid ingredients. Beat mixture together until smooth (it will be quite liquidity). Pour mixture into prepared pan and bake for 45 to 60 minutes, being careful not to overcook (a toothpick will come out clean). Cool on rack. Cut into squares.
Combine ground cashews, pineapple-coconut juice and pineapple rings in the blender or food processor. Pour a small amount of cashew-cream over each square until the cream starts to spill over the edges of each square.