Chocolate, date and walnut cake

Serves: 12 (makes 12 slices)

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

More weights & measures

spray oil, to grease

250g dates

120g walnuts

2 tablespoons cocoa

½ cup sugar

4 eggs

1 teaspoon vanilla essence

½ cup sugar, extra

⅓ cup reduced-fat Greek yoghurt

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Instructions

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1 Preheat oven to 180°C. Line the base of a 24cm cake tin with baking paper. Grease the tin sides.

2 Use a food processor or stick blender to mix dates, walnuts, cocoa and the first measure of sugar until the mixture resembles breadcrumbs. Transfer to a bowl.

3 Separate eggs. Add yolks and vanilla to date mixture. In a glass or china bowl beat egg whites to a meringue with the second measure of sugar. Fold meringue mixture into date mixture and stir lightly until combined.

4 Transfer mixture to prepared tin. Place in oven and bake for 30-40 minutes or until an inserted skewer comes out clean. Leave to cool in tin for about 15 minutes then turn out. Leave to cool completely.

5 Top with yoghurt. Decorate with chopped dates and walnuts if preferred. Leave for at least several hours before serving.

Variations

Make it gluten free: Check cocoa and yoghurt are gluten-free variaties.

HFG tip

This cake is best the next day – the yoghurt topping will thicken to resemble a cream cheese icing.

Nutrition Info (per serve)

Calories 253 cal

Kilojoules 1060 kJ

Protein 6 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 33 g

Dietary fibre 2 g

Sodium 40 mg

Calcium 50 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.