Saturday, April 23, 2011

Flourless Walnut-Date Cake

I've been getting the Food Network Magazine for quite some time now. I think I got a few months for free and then I just couldn't wait until the next issue, so now I'm a regular. :)

Anyway, I have a friend who is allergic to a lot of things and I thought I'd post this recipe for Flourless Walnut-Date Cake from the Food Network Magazine. I hope it's something that she can enjoy. :) We also made this for our Seder dinner on Thursday night.

Flourless Walnut-Date Cake

For the Cake
cooking spray
3 cups walnut halves
3/4 tsp ground cinnamon
1/2 cup sugar
4 large eggs, separated
2 tsp finely grated orange zest
1 tsp vanilla extract (optional)
pinch kosher salt
3/4 cup chopped pitted dates

For the Glaze
2 oz bittersweet chocolate, chopped
4 tbsp unsalted margarine (for kosher) or butter, cut into small pieces
1 tsp honey
chopped walnuts, toasted, for topping
  1. Make the cake: Preheat oven to 350 degrees. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon, and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.
  2. Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tbsp at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23-25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
  3. Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with toasted walnuts.

1 comment:

Kel said...

This sounds delightful!