Almond Meringue Cakes

Today I have been in a baking mood, which doesn't help because I'm trying to eat well and not blow it. So the above cakes your thinking 'yum, must be bad', well think again. No sugar or flower. oh yes I did say that. I am a big fan of Green Kitchen Stories, their creations always amaze me. Here is the recipe. 

Almond Meringue Cake with Raspberry Cream
10 round meringues
150 g almonds
175 g fresh dates
4 egg whites
1 tsp vanilla powder (not sugar)
a little bit of salt and pepper
mango & raspberry cream (scroll down for recipe)
hazelnut butter (or almond butter) - see below

Heat the oven to 320°F. Mix almonds, dates and spices in a blender or food processor. Beat egg whites stiff and add the date/almonds mix slowly. Line a baking sheet with parchment paper. Drop meringue mixture by two tablespoonfuls and firm it round and flat with the spoon. Bake it for 15 minutes, when it’s done it should be soft and golden.
If you rather want one big cake, spread out the meringue mixture in what shape you like and bake for 20 to 30 minutes.

Mango & raspberry cream
1 mango
1 cup frozen raspberries
5 tbsp almond oil (you can use any kind of mild oil, sunflower oil, walnut oil, rapeseed oil)
a little bit of cardamom, cinnamon, vanilla powder

Mix all ingredients in a blender until thick creme consistence and put it in the fridge for 30 minutes.

When the meringues are cold, spread with hazelnut butter and top it with the mango raspberry cream. Serve and enjoy!

Please check out their website: Green Kitchen Stories