Maple Walnut Cake

  • Active Time 45m
  • Total Time 2h

12 servings

Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it an intoxicating fragrance.

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

ingredients

  • For 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), 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
  • For Glaze:
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cider vinegar
  • 3/4 cup gently packed confectioners' sugar
  • 1-2 teaspoons water, if needed
  • Tip: To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.

directions

Preheat the oven to 325 degrees F. Coat a 10-inch springform pan with cooking spray.

Place the dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature.

Process the 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 the 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, 30-35 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 the maple syrup, vinegar and confectioners' sugar in a small bowl. Add the 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7440

nutrition information per serving

342 calories; 16g total fat; 4g total saturated fat; 28mg cholesterol; 136mg sodium; 48g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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