Chocolate, date and walnut cake
(at time of publication)
- oil spray, 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
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.
Make it gluten free: Check cocoa and yoghurt are gluten-free variaties.
This cake is best the next day – the yoghurt topping will thicken to resemble a cream cheese icing.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 2g
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