Walnut date and coffee cake (un iced)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 177.7
- Total Fat: 8.5 g
- Cholesterol: 74.8 mg
- Sodium: 44.7 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.8 g
- Protein: 4.5 g
View full nutritional breakdown of Walnut date and coffee cake (un iced) calories by ingredient
Introduction
This is not like a traditional cake, it has no flour and it's interesting texture and slightly bitter taste make it an elegant and very grown up delicacy. Splendid with iced coffee by the pool (dream away)! So say the "Two Fat Ladies" who I have adapted this recipe from - I just added the dates at my boyfriends request.Un iced it's a reasonably low fat treat and is dairy free. If you use gluten free bread it's also gluten free.
I have also uploaded the iced version!
This is not like a traditional cake, it has no flour and it's interesting texture and slightly bitter taste make it an elegant and very grown up delicacy. Splendid with iced coffee by the pool (dream away)! So say the "Two Fat Ladies" who I have adapted this recipe from - I just added the dates at my boyfriends request.
Un iced it's a reasonably low fat treat and is dairy free. If you use gluten free bread it's also gluten free.
I have also uploaded the iced version!
Number of Servings: 10
Ingredients
-
4 eggs
115g/4oz icing sugar
1 tbsp fine fresh breadcrumbs
1 tbsp finely ground fresh coffee
1 tbsp real cocoa powder
100g walnuts roughly chopped
100g dried dates roughly chopped
(the original recipe is 175g walnuts)
Directions
preheat oven to 180 degrees C
Grease an line a 20cm/8in diameter, 25cm/2in high cake tin.
Separate yolks from egg whites
Cream yolks and sugar together until pale yellow and hanging like ribbons from the beater.
Add breadcrumbs, ground coffee, cocoa, walnuts and dates and mix well together.
Whisk the egg whites until stiff and carefully fold into the walnut mixture
Pour into prepared cake tin
Bake in preheated oven at 180 degrees C for 45 mins
Cool in tin, then turn out onto a rack.
Number of Servings: 10
Recipe submitted by SparkPeople user PURPLE_ANGEL.
Grease an line a 20cm/8in diameter, 25cm/2in high cake tin.
Separate yolks from egg whites
Cream yolks and sugar together until pale yellow and hanging like ribbons from the beater.
Add breadcrumbs, ground coffee, cocoa, walnuts and dates and mix well together.
Whisk the egg whites until stiff and carefully fold into the walnut mixture
Pour into prepared cake tin
Bake in preheated oven at 180 degrees C for 45 mins
Cool in tin, then turn out onto a rack.
Number of Servings: 10
Recipe submitted by SparkPeople user PURPLE_ANGEL.