Chocolate, date and walnut cake
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12 (makes 12 slices)
Time to make:
1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
$0.53 per serve
(at time of publication)
Full ingredients list:
- 250g pitted dates
- 120g walnuts
- 2 tablespoons cocoa
- 1 cup sugar
- 4 eggs, separated
- 1 teaspoon vanilla essence
- 1/3 cup reduced-fat vanilla yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line base and sides of a 24cm-round cake tin with baking paper.
Step 2 Using a food processor or stick blender, blend dates, walnuts, cocoa and 1/2 cup sugar until mixture resembles breadcrumbs. Transfer to a large bowl.
Step 3 Add egg yolks and vanilla to date mixture. In a glass bowl, beat egg whites and remaining 1/2 cup sugar into a meringue. Fold meringue mixture into date mixture and stir lightly until combined.
Step 4 Transfer mixture to prepared tin. Bake for 30–40 minutes, or until an inserted skewer comes out clean. Cool in tin for 15 minutes, then turn out and cool completely.
Step 5 Once cooled, top cake with yoghurt. Decorate with extra chopped dates and walnuts, if desired. Set aside for several hours before serving.
Make it dairy free: Omit yoghurt topping. Instead, dust cake with icing sugar or cocoa powder.
This cake is best served the next day – the yoghurt topping will thicken overnight.
About this recipe
First published: November 2011