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Walnut and date cakes with crunchy nut topping
Makes 6 deep paper muffin cases or 9 normal size Cakes, Bread and Pastries
Ingredients
- 150g walnuts, roughly chopped
- 100g dates, stoned and roughly chopped
- 3tbsp coconut palm nectar/ sugar
- 3 eggs, separated
- 12 hole muffin tin to hold the paper cases
For the topping
- 1 1⁄2tbsp coconut palm nectar/sugar
- 25g walnuts, chopped chunkily
Method
Preheat the oven to 180C/350F/ Gas 4. Put the walnuts and dates in a food processor and pulse to a fine breadcrumb texture. Mix the walnuts for the topping with the sugar and set aside.
Put 1tbsp of the sugar into a medium bowl with the egg yolks. Whisk the whites in a separate bowl with a pinch of salt to soft peaks and add the rest of the sugar 1tbsp at a time, whisking between each addition until firm peaks form.
Whisk the egg yolks and sugar together until thickened, leaving a trail behind when the beaters are lifted. Mix in the walnut and date mixture. Mix in about a third of the whites and then fold that mixture gently into the rest of the whites so as not to lose any volume.
Spoon the mixture evenly into the paper cases to within 5cm of the top and scatter over the prepared topping.
Bake for 25 minutes.
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