Healthy Rum, Banana and Date Loaf Cake (Flourless, Fat Free and

BBC Good Food magazine has just started a new series called Eat Well and this was in the first issue. It's incredible! I made it and gave it to my parents without telling them it was healthy and my dad said it was the best fruitcake he'd tasted. It's really moist and yummy. It also works well with substitutions- I tried ground almonds for the cornmeal and chopped glace cherries for the raisins which came out really nice.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 10 slices

Ingredients

• 250  g  chopped dates
• 2  small bananas or 1  large banana
• 85  g  chopped pecans
• 200  g raisins
• 200  g sultanas
• 100  g  fine cornmeal or 100  g polenta
• 2  teaspoons mixed spice
• 2  teaspoons baking powder
• 3  tablespoons dark rum
• 2  egg whites
•  banana chips, to decorate (optional)

Directions

1. Heat oven to 180 degrees Celcius,160 degrees for fan oven. Line a 2lb loaf tin with non-stick baking paper. Put dates in a small saucepan with 200ml boiling water and simmer for 5 minutes Drain the liquid into a jug and put the dates in a food processor (or liquidize- I used a stick blender). Add the bananas and 100ml of the date liquid and puree. Mix the nuts, dried fruit, cornmeal, spice and baking powder in a large bowl. Add the date mixture and stir until combined.
2. Whisk the egg whites to soft peaks and fold into cake mixture. Tip into the tin (it will be quite full), then top with banana chips and sprinkle with extra sugar if using. Bake for 1 hour until golden and crusty and a skewer comes out clean. If it's browning too fast, cover with foil. Cool completely before slicing.