Maple Walnut Cake
1 cup chopped pitted dates (6 ounces)
1/2 cup boiling water
1 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 cup chopped toasted walnuts (see Tip in directions), divided
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup pure maple syrup, preferably dark amber (Grade B)
1/4 cup canola oil
4 tablespoons unsalted butter, melted
2 teaspoons cider vinegar
1 tablespoon vanilla extract
2 tablespoons pure maple syrup
1 teaspoon cider vinegar
3/4 cup gently packed confectioners' sugar
1-2 teaspoons water, if needed
Tips from me:
1) If dates are out of your budget or you can't find them try prunes. I'll bet they'd work just fine and they're inexpensive. Try to get natural or no sugar added ones. Be smart! :)
2) Since you're using cider vinegar, you could also try substituting dates or prunes (if you like neither) for some dried apples.
Preheat oven to 325°F. Coat a 10-inch springform pan with cooking spray.
Place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature.
Process whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor until the walnuts are completely ground and the mixture resembles coarse meal. Transfer to a medium bowl; make a well in the center.
Puree the dates and soaking water in the food processor until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and process until smooth and creamy. Scrape the date mixture into the well in the dry ingredients and stir together gently until just combined. Transfer to the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Run a knife around the edges to loosen the cake, if necessary, and remove the sides of the pan.
To glaze cake: Carefully lift the cake from the pan bottom and place on a cake stand or serving plate. Whisk maple syrup, vinegar and confectioners' sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. Spread the glaze evenly over the top of the cake, then decorate with the remaining 1/3 cup walnuts.
To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Pairs Well With
From eatingwell.com. This little cake sounds like it would be great for the winter. You get some of the best fresh walnuts this time of year, and most of us are still doing some holiday entertaining and family get togethers. This sounds like a great way to satisfy your sweet tooth but get/stay on track for the holidays and after.