Preheat the oven to 180°C. Separate the eggs and beat the egg whites and salt until stiff. Chop the dates very finely and shred in the blender with the almonds. Keep an eye on the blender not getting to hot! Now mortar the spices (cinnamon, cloves, star anise and nutmeg) and mix with the remaining dry ingredients and the date-almond mass. Then add egg yolks, maple syrup and olive oil and knead everything. While stirring, slowly fill in the cherry juice. At the end, carefully blend in the beaten egg whites. Fill the dough in a greased 20cm springform pan and bake for 35–40 minutes at 180°C. The longer you let it stand after baking, the more flavor comes from the spices. If you like, you can spread the cake with chocolate shavings.

FoR Springform pan Ø 18 cm

185 g almonds

185 g stoned dates

3 organic eggs (size M)

1/2 tsp salt

75 g chopped dark chocolate

1/2 tsp ground cinnamon

8 cloves

1 star anise

some grated nutmeg

1 1/2 tsp baking powder

2 tbsp cacao

2 tbsp maple syrup

2 tbsp extra virgin olive oil

110 ml cherry juice (NFC juice)