GLUTEN- FREE


Whipped egg whites add lightness


without the need for leavening


FLOURLESS ORANGE-DATE CAKEWITH CHOCOLATE GLAZE


Use room temperature eggs. They trap more air, yielding a light and airy cake.


PREP TIME 20 MIN. – COOK TIME 1 HOUR + COOL TIME 30 MIN. – READY IN 1 HOUR 50 MIN. – SERVINGS 12


cooking spray 3 cups walnut halves ½ cup sugar ½ tsp ground cinnamon 4 large eggs, separated 1 tsp vanilla extract 2 tsp finely grated orange zest


1 cup chopped pitted dates 1 cup Kosher for Passover semisweet chocolate chips 2 tsp Kosher for Passover confectioners sugar 2 tbsp finely chopped walnuts


STEP 1 Preheat the oven to 350°F. Spray a 9-inch spring form pan with non-stick cooking spray and set aside. Combine the walnuts, ¼ cup sugar and cinnamon in a food processor. Pulse until the walnuts form coarse crumbs.


STEP 2 Separate egg yolks and whites, reserving yolks. Place the egg whites in a clean bowl with a pinch of salt. Beat egg whites until thick and foamy. Add remaining ¼ cup sugar, a little at a time, and continue beating until stiff peaks form. STEP 3 Combine the walnut mixture with the reserved egg yolks, extract, orange zest and dates. Mix in ¼ of the beaten egg whites to lighten the batter. STEP 4 Fold the walnut mixture into the remaining egg whites, being careful not to over mix. Pour batter into prepared spring form pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. STEP 5 Sprinkle the chocolate chips on top immediately after the cake comes out of the oven. Let them melt slightly and then spread the melted chocolate over the cake with a knife or spatula. Allow to cool 30 min. STEP 6 Sprinkle with confectioners sugar and chopped walnuts. Slice and serve.


Per serving: 390 calories, 25g fat, 6g saturated fat, 84mg cholesterol, 48mg sodium, 41g carbohydrate, 4g fiber, 34g sugar, 8g protein


MARCH/APRIL 2016 105


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