Maple Walnut Cake

Maple Walnut Cake (Adapted from Eating Well)

For the cake

1 cup chopped pitted dates
1/2 cup boiling water
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup chopped toasted walnuts, divided
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup pure maple syrup
1/4 cup canola oil
4 tablespoons unsalted butter, melted
2 teaspoons cider vinegar
1 tablespoon vanilla extract

For the topping
2 tablespoons pure maple syrup
1 teaspoon cider vinegar
3/4 cup confectioners' sugar

To make the cake

Preheat oven to 325

In a small bowl, add dates and boiling water - set aside and let cool to room temperature.

In a food processor, add flours, 2/3 cup walnuts, baking soda and salt - process until the walnuts are completely ground. Scoop the mixture out into a medium bowl.

Add the cooled date and water mixture into the food processor - process until smooth, scraping down the sides once or twice. Add egg, maple syrup, oil, butter, vinegar and vanilla - continue to process until smooth. Pour the date mixture into the dry ingredients and stir just until combined. Scoop the batter into a 10" round springform pan lightly coated with nonstick spray.

Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 28 to 35 minutes. Remove and place on a wire rack to cool completely. Use a thin sharp knife to run around the edges before removing the side of the springform pan.

To make the topping

In a small bowl, whisk together maple syrup, vinegar and confectioners' sugar until smooth - if the mixture is too thick to spread nicely, add a teaspoon or two of water. Pour the topping onto the cake and use an off-set spatula to spread the mixture over the top of the cake. Scatter the top with the remaining toasted walnuts.

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