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Executive Chef and Founder of ZoneManhattan.com Steve Lindner’s Sesame Date Roll Cake (serves 4)
- 1 cup soy flour
- 1/2 cup canola oil
- 6 eggs
- 1 cup almond flour
- .35 tablespoon baking powder
- .35 tablespoon baking soda
- 1/2 cup chopped dates
- 1/4 cup tahini paste
- Toasted black and white sesame seeds
- 1/2 cup Splenda
- 1 tablespoon vanilla
- 1 tablespoon sesame oil
- Zest of 1/2 orange
Directions: Whip egg whites. Combine all dry ingredients in mixer. Combine all wet ingredients and add into dry mixture. Blend until combined. Fold in whipped egg whites. Divide onto eight nonstick pans sprayed with Pam. Bake for 12 minutes at 350 degrees — check and continue at 2-minute intervals until knife in center comes away clean.
Cream Mix:
- 1 cup low-fat ricotta
- 1 cube extra firm tofu
- 1 vanilla bean, scrape and add seeds
- Splenda to taste
- 1/4 cup tahini
- 1/2 teaspoon sesame oil
- 1/4 teaspoon light soy sauce
- Zest of 1 orange
Directions: Puree all ingredients together in food processor.
Assemble Cake: Slice cake thin, spread frosting and roll in plastic wrap and cool for 1 hour. Slice into 1-inch slices and garnish with leftover cream and toasted coconut flakes.
