Prep 10 mins
Cook 30 mins
For those who like maple syrup, this is for you.
- 1 cup chopped pitted dates
- 1⁄2 cup boiling water
- 1 cup all-purpose flour
- 3⁄4 cup whole wheat pastry flour
- 1 cup walnuts, chopped, toasted & divided
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 large egg
- 3⁄4 cup pure maple syrup
- 1⁄4 cup canola oil
- 4 tablespoons unsalted butter, melted
- 2 teaspoons cider vinegar
- 1 tablespoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 teaspoon cider vinegar
- 3⁄4 cup confectioners' sugar
- Preheat oven to 325.
- In a small bowl, add dates and boiling water - set aside and cool to room temperature.
- In a food processor, add he flours, 2/3 cup walnuts, baking soda and salt - process until the walnuts are completely ground. Scoop the mixture out into a medium bowl.
- Add the cooled date and water mixture into the food processor - process until smooth, scraping down the sides once or twice. Add egg, 3/4 cup maple syrup, oil, butter, 2 teaspoons vinegar and vanilla - continue to process until smooth. Pour the date mixture into the dry ingredients; stir just until combined. Scoop the batter into a 10" round springform pan lightly coated with nonstick spray.
- Bake until a toothpick placed in the center comes out mostly clean, with a few moist crumbs attached (about 28 to 35 minutes). Use a thin sharp knife to run around the edges before removing the side of the springform pan. Remove cake from pan and place on a wire rack to cool completely.
- To make the topping, whisk together 2 tablespoons maple syrup, 1 teaspoon vinegar and confectioners' sugar until smooth; if the mixture is too thick to spread nicely, add a teaspoon or two of water. Pour the topping onto the cake; use an off-set spatula to spread the mixture over the top of the cake. Scatter the top with the remaining toasted walnuts.