Toffee Walnut Date Cake
A festive but simple, delicately spiced, just-sweet-enough cake, topped with the stickiest date caramel and studded with toasted walnuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.daphneoz.com.
Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Mixing bowl
- Saucepan
- Stove
- Whisk
- Spatula
- Toothpick
- Offset spatula
- Cooling rack
- Cake plate
- Stand mixer
- Hand mixer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Paper towel
- Pastry brush
- Chef's knife
- Cutting board
- Colander
- Spoon
Ingredients
- 2 cups Medjool dates, pitted and roughly chopped into ½-inch pieces
- 4 tablespoons unsalted butter
- 2 tablespoons water
- 2/3 cup packed light brown sugar
- 1/3 cup toasted walnuts, roughly chopped
- 4 large eggs, room temperature
- 1/2 cup light brown sugar, packed
- 1/3 cup mild extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 2/3 cup all-purpose flour, plus 1 tablespoon
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- ½ cup walnuts, toasted and roughly chopped
- ½ cup heavy cream
- ½ vanilla bean pod, scraped
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