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
When you need a little pick-me up, skip the sugar-laden energy...
The Meatless Monday movement is growing in popularity across...
If you work out in the morning, refuel with one of these...
Few things are more satisfying on a chilly night than a...
Sunscreen helps keep your skin healthy and beautiful,...
Baked potatoes are the perfect accompaniment to your favorite...
These quick dinner recipes are tastier, healthier versions of...
A great salad deserves a great dressing. So we've created...
These delicious slim-down dinners all clock in at just 400...
Spaghetti squash is the ultimate pasta impostor: it is a...
These spicy recipes are packed with flavor and metabolism-...
The DASH diet (Dietary Approaches to Stop Hypertension) may...
Weeknight meals are made easy with these 20-minute, low-...
The next time you’re thinking about ordering takeout, put...
When you surround yourself with healthy and delicious food,...
If you’re trying to slim down, our low-calorie dinners to...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- December 2006