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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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For those who like maple syrup, this is for you. Ingredients:
1 cup chopped pitted dates |
1/2 cup boiling water |
1 cup all-purpose flour |
3/4 cup whole wheat pastry flour |
1 cup walnuts, chopped, toasted & divided |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1 large egg |
3/4 cup pure maple syrup |
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 confectioners' sugar |
Directions:
1. Preheat oven to 325.
2. In a small bowl, add dates and boiling water - set aside and cool to room temperature.
3. In a food processor, add he flours, 2/3 cup walnuts, baking soda and salt - process until the walnuts are completely ground. Scoop the mixture out into a medium bowl.
4. Add the cooled date and water mixture into the food processor - process until smooth, scraping down the sides once or twice. Add egg, 3/4 cup maple syrup, oil, butter, 2 teaspoons vinegar and vanilla - continue to process until smooth. Pour the date mixture into the dry ingredients; stir just until combined. Scoop the batter into a 10 round springform pan lightly coated with nonstick spray.
5. Bake until a toothpick placed in the center comes out mostly clean, with a few moist crumbs attached (about 28 to 35 minutes). Use a thin sharp knife to run around the edges before removing the side of the springform pan. Remove cake from pan and place on a wire rack to cool completely.
6. To make the topping, whisk together 2 tablespoons maple syrup, 1 teaspoon vinegar and confectioners' sugar until smooth; if the mixture is too thick to spread nicely, add a teaspoon or two of water. Pour the topping onto the cake; use an off-set spatula to spread the mixture over the top of the cake. Scatter the top with the remaining toasted walnuts.
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