Maple Walnut Cake
From EatingWell: December 2006
Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it an intoxicating fragrance.
- 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), 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
- 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 5 up to 8 hours ahead. Glaze and decorate the cake (Step 6) when ready to serve. |Equipment: 10-inch springform pan
- Tip: 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.
Per serving: 342 calories; 16 g fat (4 g sat, 4 g mono); 28 mg cholesterol; 48 g carbohydrates; 4 g protein; 3 g fiber; 136 mg sodium; 201 mg potassium.
Nutrition Bonus: High omega-3s.
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate, 2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- December 2006