Moroccan Inspired Date and Walnut Cake

moroccan inspired date and walnut

After returning from an absolutely incredible mountain trek in the Atlas mountains followed by 2 days in Marrakech I couldn’t wait to experiment with all the flavours I’d experienced there. Taste-buds a-singing, ideas and inspiration a-plenty, I set forth trying to give everything a Moroccan twist. This date and walnut cake was no exception. We were due to visit George, Nikki and kids for new year so with no better time to take a slice of Morocco with me, I proceeded to bake the said cake which we carefully packaged and had on our laps for the journey to Brighton.

I had the extra challenge of complying to special diets – no gluten, egg-yolk, or dairy and although it can be difficult with some foods, cakes are something I’ve experimented with a lot and actually prefer the more interesting textures available with alternative flours and ground nuts etc.

I had to wait a day to taste the cake but I think it was worth it. Delicious!

PREPARATION TIME – 20 MINUTES

COOKING TIME – 20-30 MINUTES

TOTAL TIME – 40-50 MINUTES

ENOUGH FOR 8-10 PEOPLE

INGREDIENTS

Cake Mixture

200g olive oil

100g tahini

200g soft brown sugar

150g white rice flour

50g walnuts – loosely chopped

50g honey

120g dates – chopped into small chunks

200g ground almonds

2 tsp orange blossom water

3 egg whites

enough fresh orange juice to soften cake mixture. (around 50-100ml)

Filling

1 dessertspoon tahini

1 dessertspoon honey

1 tsp orange blossom water

Topping

1 dessertspoon honey

150g walnuts (whole)

1 tsp orange blossom water

1.5 dessertspoon tahini

METHOD

1. preheat oven to 170c

2. grease 2 x 8” loose bottom cake tins and dust with rice flour

3. in a large bowl, mix together olive oil, tahini, whisked egg whites,      sugar, walnuts, dates, orange water, ground almonds, rice flour and honey. It will probably resemble a fairly stiff cookie dough consistency.

4. add enough orange juice to loosen mixture and soften to normal cake         mix consistency.

5. empty equally into tins and bake for around 20mins or until knife come out clean and remove from oven.

6. leave cakes in tins for 10 mins to cool slightly and then remove from tins and transfer to a cooling rack to cool completely.

7. In another bowl, mix together ingredients for filling. Sandwich both halves together with filling.

8. In a small pan heat all ingredients for topping over a medium heat for 5-10 minutes then leave to cool.

9. When topping has cooled down sufficiently, place carefully on top of cake and arrange walnut pieces to completely cover the top surface.

10. leave to cool completely before enjoying with a cup of tea or coffee.

 (Matthew)

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