- 12
Ingredients
- cooking spray
- 3 cups walnut halves
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 4 large eggs, separated
- 1 pinch kosher salt
- 1 tsp vanilla extract
- 2 tsp finely grated orange zest
- 1 cup pitted dates
- 1 cup kosher for Passover semisweet chocolate chips
- 2 tsp kosher for Passover confectioners' sugar
- 2 Tbsp finely chopped walnuts
Preparation
Step 1
Preheat 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 very coarse crumbs; do not over-process or you’ll get nut butter.
Separate egg yolks and whites, reserving yolks. Place the egg whites in a clean bowl with the salt. With an electric mixer, whisk egg whites until thick and foamy. Add remaining ¼ cup sugar, a little at a time, and continue beating until stiff peaks form.
Combine the ground walnut mixture with the reserved egg yolks, vanilla extract, orange zest and chopped dates. Mix in ¼ of the beaten egg whites to lighten the batter.
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.
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 cake with a knife or spatula. Allow to cool 30 min.
Sprinkle with confectioners sugar and chopped walnuts. Slice and serve.