Made This Recipe? Add Your Photo
Prep 10 mins
Cook 30 mins
For those who like maple syrup, this is for you.
Make and share this Maple Walnut Cake recipe from Food.com.
- 236.59 ml chopped pitted dates
- 118.29 ml boiling water
- 236.59 ml all-purpose flour
- 177.44 ml whole wheat pastry flour
- 236.59 ml walnuts, chopped, toasted & divided
- 3.69 ml baking soda
- 1.23 ml salt
- 1 large egg
- 177.44 ml pure maple syrup
- 59.14 ml canola oil
- 59.16 ml unsalted butter, melted
- 9.85 ml cider vinegar
- 14.79 ml vanilla extract
- 29.58 ml pure maple syrup
- 4.92 ml cider vinegar
- 177.44 ml 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.