Flourless Walnut Date Cake Recipes

FLOURLESS WALNUT DATE CAKE

Steps:

• Preheat the oven to 350 degrees F and prepare a 9" round cake pan by spraying with nonstick cooking spray and parchment paper.
• In a food processor, pulse walnuts, sugar and cinnamon together until finely ground but not flour. In a bowl, whisk together egg yolks, orange zest and Rodelle Vanilla Extract.
• In a mixer, beat the egg whites until soft peaks form. Fold egg whites and date mixture into the yolk mixture.
• Scrape the finished batter into the prepared cake pan, and smooth out so that you have a nice even cake.
• Bake cake until a toothpick inserted into the center comes out clean, approximately 20-25 minutes.
• Once cake is finished baking, cool in pan and run a knife around the edges to release cake. Place cake on a nice platter to finish.
• Make the glaze by adding the glaze ingredients to a microwave safe dish and cover with plastic wrap. Microwave at 30 seconds intervals and whisk at each interval for a smooth glaze. Once glaze is melted and smooth, pour or spoon over the top of the cake.
• Finish the cake by topping with toasted walnuts and candied orange zest(optional, recipe below.)
• For the Candied Orange Zest:
• Wash the oranges, and peel in long strips. Then slice the peels into julienne strips of desired thickness.
• Add the julienned orange strips into a saucepan with the water, 1 cup of the sugar and salt.
• Bring mixture up to a simmer and cook for 10 minutes until zest is softened, but still bright orange.
• Remove mixture from the heat and allow to cool for 5-10 minutes. After cooking, stir in Rodelle Vanilla Extract.
• Allow zest to rest in orange syrup for another 5 minutes before straining from simple syrup and placing on a drying rack.
• Zest should dry for 5 minutes on drying rack before tossing into a bowl with the remaining sugar.
• The zest is ready to use. Also, save the simple syrup for a mixed drink, iced tea, or to moisten the layers of a layer cake.
• Note: this recipe was based off of a Food Network recipe, click here for the original post.
• This recipe was created for Rodelle by Phillip Stepler, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.

ENGLISH WALNUT DATE CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture until no streaks remain. Spoon into prepared pan.
• Bake in the preheated oven for 90 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

FLOURLESS WALNUT CAKE

Steps:

• Preheat the oven to 375°F
• Lightly butter and flour an 8-inch round cake pan.
• Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
• In a separate bowl, beat the egg whites until they hold stiff peaks.
• Fold one quarter of the whites into the egg-yolk mixture to lighten it.
• Add the ground walnuts, stirring until thoroughly blended.
• Carefully fold in the remaining egg whites to maintain a light texture.
• Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
• Cool on a rack before removing the cake from the pan.
• To serve, slice into wedges.
• If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
• WINE SUGGESTIONS:.
• Late Harvest Riesling or Sweet Orange Muscat wines.

HUNGARIAN FLOURLESS HAZELNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
• In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
• In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
• Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
• When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.