FLOURLESS WALNUT-DATE CAKE
Provided by Food Network Kitchen
Time 50m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- 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.
THE MOST AMAZING DATE AND WALNUT CAKE
This delicious Date and Walnut Loaf Cake is so moist and packed full of flavour, the dates make it taste of toffee and it has delicious crunchy walnuts in every mouthful. Top it off with a cream cheese icing, or enjoy it just as it is.
Provided by Amy Treasure
Categories Loaf Cakes
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/160ºC Fan/Gas 4/350ºF Line a 2lb loaf tin with baking paper.
- Roughly chop the dates then add them to a bowl along with the butter, instant coffee and boiling water. Set aside for 30 minutes.
- Add the flour, caster sugar, baking powder and bicarbonate of soda to a bowl. Whisk it together with a fork.
- Add the milk and egg to a jug or bowl and beat together.
- In a large mixing bowl, add the flour mixture then pour in the milk mixture and beat together. Next, pour in the soaked date mixture (including all of the soaking liquid) and beat together very well until fully combined. You can do this with a handheld whisk or an electric whisk.
- Tip the chopped walnuts into the bowl and fold them in by hand.
- Transfer the cake mixture into the prepared 2lb loaf tin. Bake in the centre of the preheated oven for 1 hour and 5 minutes to 1 hour and 15 minutes. (see notes) Once baked, leave to cool in the tin before adding the cream cheese icing.
- To make the cream cheese frosting: Add the butter and cream cheese to the bowl of a freestanding electric mixer fitted with the paddle attachment (or use a handheld electric whisk) beat for 2-3 minutes until smooth and creamy. Don't worry if there are still some lumps of butter.
- Swap the paddle attachment for the balloon whisk. Add the salt, vanilla and ⅓ of the icing sugar. Whisk on a low speed until the icing sugar has been incorporated then add another ⅓ of icing sugar and repeat. When all the icing sugar has been added, turn the speed up to high and whisk for 2-3 minutes.
- When the date and walnut cake has completely cooled, spoon the cream cheese frosting on top of it and use an offset palette knife or similar to smooth it over the top. For decoration, add a sprinkling of chopped walnuts.
Nutrition Facts : Calories 350 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 84 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
WALNUT, DATE & HONEY CAKE
A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Treat
Time 1h25m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
- Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
- Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top - it will feel firm if cooked. If not, bake for a further 10 minutes.
- Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
Nutrition Facts : Calories 440 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 25 grams sugar, Fiber 1.5 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
DATE NUT TORTE
Whether I serve my torte with coffee at a luncheon or in the evening when friends visit, I always get compliments. My husband (we've been married 42 years), three children and five grandchildren are all good eaters, and it's a joy to prepare this dessert for them, too! Cooking is something I've always enjoyed. I also like sewing, quilting and gardening. My husband and I travel by trailer as often as we can, and we're members, too, of group called "Laborers for Christ" that helps congregations build churches and schools.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs. Gradually add sugars and beat until well mixed. Combine the flour, baking powder and salt; add to egg mixture and stir until moistened. Stir in nuts and dates. Pour into a greased 8-in. square baking pan., Bake at 350° for 30 minutes. Torte top will be crusty and the inside chewy. Cool. Cut into squares and serve with a dollop of whipped cream.
Nutrition Facts : Calories 278 calories, Fat 9g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 130mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.
HUNGARIAN WALNUT TORTE
"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 190mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
ENGLISH WALNUT DATE CAKE
This has been a favorite of my husband's since I can long remember. His mother always manages to bake him one every year (she's 75) for Christmas...though she claims it's always his last.
Provided by HoneeBee
Categories World Cuisine Recipes European UK and Ireland English
Time 3h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture until no streaks remain. Spoon into prepared pan.
- Bake in the preheated oven for 90 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 632.6 calories, Carbohydrate 70.7 g, Cholesterol 51.2 mg, Fat 38.4 g, Fiber 8.6 g, Protein 12.6 g, SaturatedFat 3.9 g, Sodium 81.3 mg, Sugar 50 g
WALNUT-DATE TORTE
Provided by Melissa Roberts
Categories Food Processor Mixer Dessert Bake Passover Date Walnut Spring Kosher Kosher for Passover Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle. Generously grease a 9- by 2-inch round cake pan with softened butter or vegetable oil and dust with some matzo meal, knocking out excess.
- Pour hot water over dates in a large bowl and let stand 15 minutes to soften.
- Pulse walnuts in a food processor until chopped, then add 1/4 cup sugar and pulse until nuts are finely ground. Add matzo meal (2/3 cup), zest, cardamom, and salt and pulse until combined.
- Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar in a slow stream, beating until whites hold stiff glossy peaks.
- Whisk yolks into date mixture. Fold one third of yolk mixture into whites, then fold in remaining yolk mixture gently but thoroughly. Fold all of nut mixture into batter.
- Spoon batter into cake pan and bake until golden and springy to the touch and cake just begins to pull away from side of pan, 35 to 40 minutes. Cool in pan on a rack 30 minutes, then invert onto rack and cool completely.
WALNUT DATE BALLS
Love these as a snack or dessert! There's no added sugar. You can press them into a 9x9-inch pan and cut into bars, if you prefer.
Provided by Katyadan
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 27.8 g, Fat 13.8 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 165.2 mg, Sugar 21.5 g
DATE-AND-WALNUT BARS
This recipe for golden, chewy, date-and-walnut-packed bars comes from the Los Angeles pastry chef Margarita Manzke, who grew up in the Philippines and now runs the sweet side of the kitchen at République. When she was in high school, Manzke came across the classic recipe for "food for the gods" in a thin pamphlet of Filipino desserts, and she made the bars again and again, learning how to produce a consistently tender, chewy batch: Don't overcream the butter, and don't use a light hand with the dates. Manzke sells fresh bars at République, but know that at home the cooled, cut bars store well in the freezer, ready to pop out and defrost at a moment's notice.
Provided by Tejal Rao
Categories cookies and bars, dessert
Time 1h
Yield About 24 bars
Number Of Ingredients 10
Steps:
- Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.
- Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.
- Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 131 milligrams, Sugar 34 grams, TransFat 1 gram
RAW DATE NUT TORTE
In the process of making this easy dessert right now. I have the base made and it is delicious. Who knew Raw could be so good!!!! Found the recipe by Alice Cohen The Raw Food Diet. Can't wait to serve it up! Prep time does not include soaking time. Edited to add- I just made this again for my DIL and found it is much prettier with chopped walnuts on top.
Provided by RaWziLLa
Categories Dessert
Time 15m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
- In a food processor, combine dates and lemon juice until smooth and creamy.
- Spread the frosting on top of the torte.
- Sprinkle on chopped walnuts (optional).
- May or may not refrigerate before serving. Firmer for cutting if refrigerated.
Nutrition Facts : Calories 282, Fat 15.5, SaturatedFat 1.5, Sodium 4, Carbohydrate 37.5, Fiber 3.9, Sugar 27.2, Protein 4.8
WALNUT TWEED TORTE
Categories Cake Food Processor Chocolate Egg Nut Dessert Bake Passover Orange Walnut Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Insert bottom of springform pan upside down (so that turned-up edge faces down for easier removal of cake).
- Pulse walnuts with 3 tablespoons matzo cake meal in a food processor until nuts are finely chopped (be careful not to pulse to a paste). Add remaining 5 tablespoons matzo cake meal and pulse until mixture resembles a grainy flour.
- Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium-high speed until they form soft peaks. Add 2/3 cup sugar a little at a time, beating until whites just hold stiff peaks.
- Beat together yolks and remaining 2/3 cup sugar with 1/2 teaspoon salt in a large bowl at medium-high speed until thick and pale, about 3 minutes in a standing mixer or about 5 minutes with a handheld. Fold in nut flour, then zest, juice, and vanilla. Fold grated chocolate into batter gently but thoroughly. Fold in one third of whites to lighten batter, then fold in remaining whites gently but thoroughly.
- Pour batter into ungreased springform pan, smoothing top, and bake until a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 15 minutes, then run a thin sharp knife between cake and side of pan. Remove side of pan and cool cake completely. Invert cake onto rack and run knife between cake and bottom of pan to remove bottom, then flip onto a plate.
DATE TORTE
Dates are relatively heavy and the mixture is very light, so you'll need to be sure to cut the dates into very small pieces or you will find that they sink to the bottom of the cake. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and line an 8" square cake pan with waxed paper.
- Beat egg whites until they begin to stiffen; add sugar slowly, continuing to beat until mixture holds it's shape.
- Add vanilla.
- Mix cracker crumbs with baking powder and salt; combine with dates and nuts, then fold in egg whites.
- Pour into prepared pan and bake for 30 minutes.
- Cut into squares and serve with whipped cream.
Nutrition Facts : Calories 424.3, Fat 9.3, SaturatedFat 1.2, Sodium 265.2, Carbohydrate 84, Fiber 6.5, Sugar 62, Protein 7.5
WALNUT TORTE
Provided by Roland Foster Miller
Categories dessert
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Mix together walnuts and three-fourths cup sugar. Beat egg whites until stiff and fold in walnut mixture. Divide into three round eight- or nine-inch cake tins that have been well buttered and floured. Bake 15 to 20 minutes, until delicately browned. Cool in tins.
- Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
- Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
- Sprinkle top with confectioners' sugar.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 28 grams
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