Best Wicklewoods Spicy Gluten Free Walnut And Date Cake Recipes

Flourless Walnut-Date Cake image

Provided by Food Network Kitchen

Time 50m

Yield 6-8 servings

Number Of Ingredients 14

Cooking spray
3 cups walnut halves
3/4 teaspoon ground cinnamon
1/2 cup sugar
4 large eggs, separated
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract (optional)
Pinch of kosher salt
3/4 cup chopped pitted dates
For the Glaze:
2 ounces bittersweet chocolate, chopped
4 tablespoons unsalted margarine (for kosher) or butter, cut into small pieces
1 teaspoon honey
Chopped toasted walnuts, for topping

Steps:

Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.
Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.

Gluten-Free Flourless Walnut Cake image

Provided by Jubes

Categories < 4 Hours

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 4

4 large eggs, seperated
1 cup caster sugar (fine grind sugar but not icing or confectioners sugar)
1 lemon
350 g walnuts

Steps:

Preheat oven to 160°C and line a 22cm springform cake tin with baking paper.
Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.
Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.
Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.
In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.
Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended.
Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.
Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown.
Allow the cake to cool comepletely in the tin befoore removing to serve.
Suggested serving with freshly whipped cream.