Date and Walnut Cake

In a shocking development in the Cake Club story, Amy today served up a cake that brazenly flouted the Second Rule of Cake Club, being that cakes should have “substantial sugar and fat content.” Not only was there no butter in her offering, but it clearly had a hole in the centre, thereby cheating hungry cake lovers of a goodly proportion of their rightful slice o’ cake. In fact, this cake was blatantly and unapologetically healthy, which is not at all what the doctor (of philosophy) ordered. However, it was undeniably delicious, and therefore earns a place in the roll of honour as Most Wholesome of 2010. Her report follows.

Date and Walnut Cake
1 cup chopped dates
1 cup walnuts
1/2 cup sugar
2 tbsp flour
1 tsp baking powder
2 large eggs
1 tsp vanilla

Topping
Quark, ricotta or whipped cream
Chopped dried fruit and/or nuts

Line the bottom of a 23-cm cake tin with baking paper and spray sides with cooking spray.
Chop the dates, walnuts, 1/4 c sugar, flour and baking powder in a food processor until the dates and nuts are as fine as coarse breadcrumbs.
In another bowl beat egg whites with 1/8 cup sugar until peaks turn over.
In another bowl beat yolks with 1/8 cup sugar and vanilla until thick and creamy.
Combine all three mixtures, folding together lightly.
Bake at 180°C for about 30 mins, until centre springs back.
Leave for 10 mins then turn out onto rack to cool.
Top with whipped cream, quark or ricotta and garnish with chopped dried fruit and nuts.

The recipe came from my boyfriend’s mother who photocopied it out of some long lost cookbook many years ago.

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Published in: on May 4, 2010 at 19:11  Leave a Comment  

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