Crackly Date And Walnut Cakes Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
Butter and granulated sugar -- for coating
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 pinch salt
5 large eggs -- separated
1 cup confectioners' sugar
1 cup pitted dates -- chopped
1 cup chopped walnuts
1/3 cup vegetable oil
Directions:
Preheat the oven to 350 degrees. Butter and sugar 1-cup ramekins.
In a small bowl, whisk the flour with the baking powder, cinnamon and salt.
In a large bowl, whisk the egg yolks with the confectioners' sugar until dissolved. Stir in the dates, walnuts and oil, then stir in the dry ingredients.
In a large stainless steel bowl, beat the egg whites to firm peaks. Stir one-third of the whites into the batter to loosen it; fold in another third of the whites until incorporated, then gently fold in the remaining whites until just a few white streaks remain. Neatly spoon the batter into the prepared ramekins.
Bake the cakes for about 30 minutes, or until puffed and a toothpick inserted in the center comes out clean. Let the cakes cool in the ramekins for 5 minutes. Run a thin knife around the sides to loosen the cakes and unmold them onto a rack. Serve warm or at room temperature.
Cook's Note: The cakes can be prepared early in the day and kept at room temperature. Serve with sweetened whipped cream.
This recipe from CDKitchen for Crackly Date And Walnut Cakes serves/makes 6
Recipe ID: 79701
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