Date & Walnut Cake
You can’t actually see the fruit and nuts in this delicious cake, because they are so finely chopped. Serve it for dessert or for a special occasion, with coffee. (You need a food processor and beater to make it).
1 cup (150g) Alison’s Pantry Dates (chopped)
1 cup (90g) Alison’s Pantry Walnuts
½ cup sugar
2 Tbsps flour
1 tsp baking powder
2 large eggs
1 tsp vanilla
Turn oven to 180°C, or 170°C if using a fan oven.
Line the bottom of a 23cm round cake tin with baking paper and spray sides with non-stick spray. Measure the dates and nuts into a food processor. Add half of the measured sugar, the flour and baking powder then chop until dates and nuts are as fine as rolled oats. In another bowl beat the egg whites with half (2 Tbsp) the remaining sugar until their peaks turn over when the beater is lifted from them. Beat egg yolks with the rest of sugar and vanilla until thick and creamy. Combine the three mixtures, folding them together lightly, and turn mixture into the prepared tin.
Bake for about 30 minutes, until the centre springs back when pressed. Leave for 10 minutes then turn onto a rack to cool.
Serve topped with whipped cream, quark or ricotta, decorated with an interesting selection of chopped dried fruit and nuts, such as dates, dried apricots, walnuts and pecans.
NOTE: This cake may be made ahead and frozen. It is best decorated within three hours of serving.
Download PDF version: Alison Holst’s Date & Walnut Cake