Maple Walnut Date Cake with Luscious Glaze

Ingredients

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

For the glaze

• 2 tablespoons pure maple syrup
• 1 teaspoon cider vinegar
• 3/4 cup gently packed confectioners’ sugar
• 1-2 teaspoons water, if needed (you be the judge based on how thick/thin you want the glaze)

Method

1. First, preheat oven to 325°F. Then prepare your 10-inch springform pan by coating with cooking spray.
2. Now place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature. Set aside.
3. Put whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor (or blender) until the walnuts are completely ground. Transfer to a medium bowl, making a well in the center.
4. Now puree the dates and soaking water in the food processor or blender until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and blend/process until smooth. With a spatula, scrape the date mixture into the well in the dry ingredients and stir together until just combined. Pour into the prepared pan.
5. Bake the cake until a toothpick comes out clean, 30 to 35 minutes. Let cool completely before removing from the pan. Then run a knife around the edges to loosen the cake and remove the sides of the pan.
6. Now you are ready to glaze – BEST PART! Carefully lift the cake from the pan bottom and place on a cake stand or serving plate and set aside. Meanwhile, whisk maple syrup, vinegar and confectioners’ sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. (Licking fingers is encouraged). Spread the glaze evenly over the top of the cake, then decorate with remaining 1/3 cup walnuts.