Best 4 Flourless Walnut Date Cake Recipes
Indulge in the delectable Flourless Walnut Date Cake, a symphony of flavors and textures that will tantalize your taste buds. This exceptional cake is a symphony of walnuts, dates, and a hint of spices, all harmoniously combined in a moist and dense masterpiece.
Flourless Walnut Date Cake: A Journey of Taste and Texture
Embark on a culinary adventure with the Flourless Walnut Date Cake, a gluten-free delight that showcases the natural sweetness of dates and the nutty richness of walnuts. This decadent cake is crafted without any flour, resulting in a moist and dense texture that melts in your mouth. The natural sweetness of dates is perfectly balanced by the earthy flavors of walnuts, while a hint of spices adds a touch of warmth and complexity.
Flourless Chocolate Cake: A Timeless Classic
Savor the timeless elegance of the Flourless Chocolate Cake, a classic dessert that embodies simplicity and sophistication. This velvety smooth cake is a chocolate lover's dream, boasting a rich and intense chocolate flavor that is both decadent and refined. With a flourless batter that ensures a dense and fudgy texture, this cake is a true indulgence that will satisfy even the most discerning palate.
Flourless Orange Cake: A Burst of Citrus Delight
Experience the vibrant and refreshing Flourless Orange Cake, a delightful fusion of tangy citrus and sweet orange zest. This flourless cake is bursting with citrusy goodness, thanks to the generous use of fresh oranges. The result is a light and airy cake with a moist crumb and a tantalizing orange flavor that will brighten your day.
Flourless Almond Cake: A Symphony of Nutty Goodness
Discover the nutty goodness of the Flourless Almond Cake, a delectable treat that showcases the delicate flavor of almonds. Made with almond flour and almond extract, this flourless cake is a delightful symphony of almond flavors and textures. Its moist and tender crumb is complemented by a crispy exterior, creating a delightful contrast that will keep you coming back for more.
DATE CAKE
This whole episode feels like it's from the Black Market Liquor Bar, which is our eclectic eatery and bar in Los Angeles. The date cake is from that bar's greatest hits playlist.
Provided by Antonia Lofaso
Categories dessert
Time 1h10m
Yield 24 mini cakes
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Add the dates, baking soda and 2 cups water to a pot and bring to a simmer. Cook until greatly reduced, about 15 minutes. Turn off the heat. Mash the dates into a paste. Set aside.
- Add the butter and brown sugar to a stand mixer fitted with the whisk attachment and whip until soft. Add the eggs and vanilla and mix until combined.
- In a separate bowl, mix the flour, allspice, baking powder and salt. Add to the stand mixer large spoonfuls of the flour mixture and date paste, alternating between each. Beat until combined. Evenly scoop the cake batter into the mini muffin tins, to the top of each cup.
- Bake, rotating the pan halfway through, for 20 to 25 minutes. Poke with a wooden skewer to make sure it's done.
- For the toffee sauce: Mix the heavy cream and brown sugar together in a pot. Bring to a simmer, then remove from the heat and cool for 5 minutes.
- For the whipped cream: Add the heavy cream, vanilla, allspice, cardamom, cinnamon and ginger to the cleaned bowl of the stand mixer fitted with the whisk attachment. Whip until stiff peaks are formed.
- Invert the cakes onto a serving platter or plate. Poke the now tops of the cakes with a wooden skewer. Pour about 1/2 cup toffee sauce over the top of each cake. Dollop the whipped cream over the top of each cake.
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
GLUTEN-FREE FLOURLESS WALNUT CAKE
Recipe from 4 Ingredients Gluten Free Cookbook. An easy cake to make for friends who are gluten-free without having to go out and buy specialty flours and ingredients For lactose free- dont serve with cream- some strawberries or other fresh fruit instead
Provided by Jubes
Categories < 4 Hours
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 337.9, Fat 24.8, SaturatedFat 2.8, Cholesterol 84.6, Sodium 29, Carbohydrate 26.1, Fiber 2.9, Sugar 21.1, Protein 8
FLOURLESS WALNUT CAKE
I donn't recall where I found this recipe but I love walnuts and tis seemed like a keeper. There is a wine suggestion to go with this cake at the end of the recipe.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 1 8 inch cake
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2520.8, Fat 241.7, SaturatedFat 27, Cholesterol 846, Sodium 287, Carbohydrate 48.8, Fiber 23.2, Sugar 10.6, Protein 77
Tips:
- Use ripe dates: Softer, riper dates will blend more smoothly and provide a richer flavor to the cake.
- Soak the dates: Soaking the dates in hot water for 10-15 minutes will soften them even more and make them easier to blend.
- Use a food processor: A food processor will make quick work of blending the dates, walnuts, and other ingredients until they are smooth and creamy.
- Don't over-mix the batter: Over-mixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a springform pan: A springform pan will make it easy to remove the cake from the pan once it is baked.
- Let the cake cool completely before serving: This will allow the cake to set and make it easier to slice.
Conclusion:
This flourless walnut date cake is a delicious and healthy dessert that is perfect for any occasion. It is made with simple ingredients and is easy to make. The cake is moist and flavorful, with a rich nutty flavor from the walnuts and a natural sweetness from the dates. It is also gluten-free and dairy-free, making it a great option for people with dietary restrictions.
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