Flourless Walnut-Date Cake

Total Time:
50 min
25 min
25 min

6-8 servings

  • For the Cake:
  • Cooking spray
  • 3 cups walnut halves
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup sugar
  • 4 large eggs, separated
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon vanilla extract (optional)
  • Pinch of kosher salt
  • 3/4 cup chopped pitted dates
  • For the Glaze:
  • 2 ounces bittersweet chocolate, chopped
  • 4 tablespoons unsalted margarine (for kosher) or butter, cut into small pieces
  • 1 teaspoon honey
  • Chopped toasted walnuts, for topping
  • Make the cake: Preheat the oven to 350 degrees F. 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.

  • 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 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.

  • 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 walnuts.

  • Photograph by Jonny Valiant

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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