Whipped egg whites add lightness without the need for leavening. A delicious gluten-free cake that’s perfect for Passover or anytime. If you’re making this cake for Passover you will want to use Kosher for Passover ingredients.
3 Cups Walnut Halves
1/2 Cup Sugar (Divided)
1/2 Teaspoon Ground Cinnamon
4 Large Eggs (Room Temperature And Separated)
1 Teaspoon Vanilla Extract
2 Teaspoons Finely Grated Orange Zest
1 Cup Chopped Pitted Dates
1 Cup Semisweet Chocolate Chips
2 Tablespoons Finely Chopped Walnuts
Preheat oven to 350 degrees.
Grease 9-inch spring form pan and set aside.
In food processor combine 3 cups walnut halves, 1/4 cup sugar, and cinnamon. Pulse until walnuts form coarse crumbs.
Separate egg yolks and whites. Reserve yolks. Place egg whites in clean bowl with pinch of salt. Beat egg whites until think and foamy. Add remaining 1/4 cup sugar, a little bit at a time, and continue beating until stiff peaks form.
Combine walnut mixture with reserved egg yolks, vanilla, orange zest, and dates. Mix in 1/4 of the beaten egg whites to lighten the batter.
Fold walnut mixture into remaining egg whites. Make sure not to over mix. Pour batter into prepared pan.
Place in oven 60 minutes.
Remove from oven. Sprinkle chocolate chips on top immediately after cake comes out of the oven. Let chocolate chips melt slightly and then spread melted chocolate over cake with a knife. Allow to cool 30 minutes.
Carefully remove from pan and sprinkle with chopped walnuts.
Slice and serve.
Tip: Use room temperature eggs as they trap more air, yielding and airy cake.
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Total Time: 80 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved