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1
Preheat oven to 350 degrees. Line the bottom of a 9-inch round cake pan or springform pan with parchment paper. Grease bottom and sides with cooking spray.
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2
Place jujubes in a large glass bowl. Pour hot water on top. Let sit 10-15 minutes or until jujubes are soft. Drain the water. Cut jujubes in ½ -inch thick slices. Remove the pits; discard. Place jujubes in a bowl; stir in melted butter and brown sugar. Add mixture to the prepared cake pan; arrange in an even layer with the brown sugar mixture evenly distributed.
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3
In a large bowl, combine flours, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
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4
In another large bowl, beat softened butter, oil and brown sugar until fluffy, 2-3 minutes. Beat in eggs, one at a time, until mixture is fluffy and homogenous, another 2-3 minutes. Beat in vanilla extract until incorporated.
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5
With the mixer on medium-low speed, alternate adding the dry ingredients and buttermilk until just combined.
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6
Carefully pour batter over top of the jujubes; spread into an even layer. Bake 35-40 minutes or until cake is just set and a toothpick inserted into the center comes out clean. Let cool completely.
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7
Run a knife along the edges of the cake. Place a platter upside down on top of the cake pan. Flip it over so the cake transfers to the platter.
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8
In a microwaveable bowl, microwave coconut oil on high until melted, 30-60 seconds. Whisk in maple syrup, almond butter and salt. Let sit 10-15 minutes or until thickened enough to pour but not too runny. Pour and spread topping on cake. Garnish with coconut and walnuts.
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9
Cut into wedges to serve.
