cake to celebrate

Last night, I was invited to eat with some lovely friends and so offered to bring sweets. The brief was simple; chocolate (that is, kid friendly) and gluten-free. I contemplated my Pinterest food board for a while but nothing seemed right (which made me wonder, does anyone use the recipes/ patterns/ other that they pin or is Pinterest just a place to daydream?!) and so I went back to a very favourite recipe.

DSC_1474

Wedding cake

This is the cake Scotto and I made for our wedding. And yesterday, it was twelve years since we started going out! So it was a lovely way to celebrate that and seeing good friends.

Wedding cake

Wedding cake

The original recipe was the Date-Nut Torte from the Moosewood Cookbook, a low, dense, chewy cake that relies on whipped egg whites and just a bit of flour for texture. After various modifications and lots of tasting, we added in bitter chocolate, dried figs and some really good quality crystallized ginger- and it was a hit at the wedding! I’ve made it quite a few times since, using what I had in the cupboard- as long as you get the batter right, the rest always seems to work. This time, I used dates, chocolate and walnuts and replaced the 1/3 cup flour with a combination of cocoa and almond meal to make it gluten-free- which definitely made it quite fudgy.

Fudgy

Fudgy

In case you’d like to try it, here is my modified recipe…

Gluten-free Date-Nut Torte

4 eggs, separated

1/4 tsp salt

1/2 cup sugar

1 tsp vanilla essence

1/2 tsp baking powder

1 tsp ground cinnamon

1/4 cup good quality cocoa powder

1/4 cup ground nuts- almonds, hazelnuts, walnuts…

1/2 cup walnuts, roughly chopped

2/3 cup dates, roughly chopped

2/3 cup chocolate (minimum 70% cocoa), roughly chopped

Preheat oven to 170C and grease a 20cm round springform cake tin. Beat egg whites and salt to stiff peaks and set aside. Beat egg yolks with sugar and vanilla until thick and creamy. Stir dry ingredients into egg yolk mix, and then mix in dates. Add 1/4 of egg whites into batter and fold in gently, then fold in remaining whites, just enough to combine.

Pour into pan and cook for 40-50 minutes until the top is springy. This cake will always have a moist centre; avoid drying out the outside by leaving it too long in the oven waiting for the skewer to come out clean!

Serve with cream or ice-cream, ideally something with some bitterness or spice to temper the sweetness of the cake; I’d like to try it with one of these next time!

Enjoy! And happy 12 years, Scotto xx

About these ads
This entry was posted in community and tagged , , . Bookmark the permalink.

5 Responses to cake to celebrate

  1. Kate says:

    Yum!! Need to try this.

  2. Sooz says:

    It is delicious! Thanks for making and sharing the recipe!

  3. mudarissa says:

    Sounds yummy:) my brother-in-law has to eat gluten free so will try this next time he visits, Thanx for sharing :)

  4. I often cook from my iphone – pinterest recipe open. I’ve got a special board to transfer ‘food’ to ‘eaten’ – recipes that have been tried and thoroughly enjoyed. I pinned this! hope you don’t mind. :) Thanks for the recipe – it looks awesome. xx

  5. knitsofacto says:

    It looks delicious! I’ve bookmarked this post so I can try it :)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s