Looking for Easter recipes? This cake is nutty, moist and entirely wheat-free, so it makes perfect Passover fare… or just to have with an afternoon cuppa.
What You Need
½ cup freshly brewed coffee
1½ cups pitted dates, finely chopped (we used By Nature dates)
4 eggs, separated
¾ cup castor sugar
1½ cups walnuts, finely chopped
⅔ cup ground almonds
Cover the dates with the hot coffee and leave to soak for 30 minutes.
Preheat the oven to 180°C. Butter and flour a 23cm loose-bottomed cake tin and line the base with baking paper.
Beat the egg whites with the salt until soft peaks form. While beating, gradually add two-thirds of the sugar in a steady stream and beat until the whites create stiff, glossy peaks.
Whisk together the egg yolks and the remaining sugar. Mix through the dates and nuts until thoroughly combined. Add a spoonful of egg whites to the date mixture and stir to loosen. Add the remaining whites to the date mixture and fold through carefully but thoroughly.
Pour into the cake tin and bake for 35 minutes or until a skewer comes out clean. Cool on a wire rack and dust with icing sugar.
Per 75g serving: 1714kJ, 31g fat (3g sat), 120mg sodium, 32g carbs, 5g fibre, 24g sugars, 10g protein.