Chocolate, date and walnut cake
- oil spray, to grease
- 250g dates
- 120g walnuts
- 2 tablespoons cocoa
- ½ cup sugar
- 4 eggs
- 1 teaspoon vanilla essence
- ½ cup sugar, extra
- ⅓ cup reduced-fat Greek yoghurt
1 Preheat oven to 180°C. Line the base of a 24cm cake tin with baking paper. Grease the tin sides.
2 Use a food processor or stick blender to mix dates, walnuts, cocoa and the first measure of sugar until the mixture resembles breadcrumbs. Transfer to a bowl.
3 Separate eggs. Add yolks and vanilla to date mixture. In a glass or china bowl beat egg whites to a meringue with the second measure of sugar. Fold meringue mixture into date mixture and stir lightly until combined.
4 Transfer mixture to prepared tin. Place in oven and bake for 30-40 minutes or until an inserted skewer comes out clean. Leave to cool in tin for about 15 minutes then turn out. Leave to cool completely.
5 Top with yoghurt. Decorate with chopped dates and walnuts if preferred. Leave for at least several hours before serving.
Nutrition Info (per serve)
Total fat 10g
Saturated fat 2g
Dietary fibre 2g
Make it gluten free: Check cocoa and yoghurt are gluten-free variaties.
This cake is best the next day – the yoghurt topping will thicken to resemble a cream cheese icing.
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