Upside Down Date CBD Olive Oil Cake
Feel your worries slowly melting away with each bite of this decadent treat. Each serving of this cake contains 15mg CBD. And with the sweet, caramelly dates, crunchy nuts, and a moist texture, this cake is sure to satisfy any sweet tooth.
- 20 Joolies dates, pitted
- 2 cups AP flour
- 1 tsp baking soda
- 2 tsp baking powder
- ½ cup salt
- ½ cup plain Greek yogurt 0-2%
- 1 cup water
- 3 tbsp Joolies date syrup
- ½ cup Cannaves Oliva CBD Olive Oil
- 1½ cups brown sugar
- ½ cup cashews or pine nuts
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
Preheat the oven to 350F.
Grease and line the bottom of an 9″ round cake tin with parchment paper. Drizzle 1 tbsp date syrup on the bottom of the cake tin. Cut or tear each date in half and arrange dates on the bottom of the pan, pressing down on each one slightly.
In a mixing bowl, add the flour, salt, baking powder and baking soda and mix to combine with a whisk. Set aside.
In another mixing bowl add the yogurt, Cannaves Oliva, remaining date syrup and water; beat with a whisk till fully incorporated. Mix in the dry ingredients and beat with a whisk until there are no lumps. Stir in the cashews/pine nuts, cinnamon powder and vanilla extract and mix well.
Transfer the batter to the greased and lined tin and bake in a preheated oven at 350F for 45 minutes or until a skewer comes out clean.
Allow the cake to cool fully and then invert the cake onto a plate. Carefully remove cake mold (run a knife around the edges before attempting) and slowly peel back the parchment paper to reveal the ‘upside down’ date cake. Dust with powdered sugar and enjoy!