Orange, Date, and Nut Cake

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
This dense, moist treat is inspired by the traditional Eretz Yisrael cake, which spotlights popular ingredients in Israeli cuisine, including oranges, dates, and walnuts. Garnish the cake with orange segments and a light dusting of powdered sugar.

Yield:

16 servings

Recipe from

Nutritional Information

Calories 272
Caloriesfromfat 40 %
Fat 12 g
Satfat 1.3 g
Monofat 5.1 g
Polyfat 4.8 g
Protein 4.7 g
Carbohydrate 37.4 g
Fiber 1.6 g
Cholesterol 40 mg
Iron 1.1 mg
Sodium 160 mg
Calcium 41 mg

Ingredients

Glaze:
1/4 cup sugar
1/4 cup water
1 1/2 tablespoons Grand Marnier
Cake:
1 1/4 cups sugar, divided
3 large eggs
1 cup water
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup canola oil
2 cups dry breadcrumbs
1 cup ground walnuts
3/4 cup whole pitted dates, chopped
1/4 teaspoon salt
3 large egg whites
Cooking spray

Preparation

1. To prepare glaze, combine 1/4 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 1 1/2 minutes). Remove from heat; stir in liqueur. Cool.

2. Preheat oven to 350°.

3. To prepare cake, combine 1 cup sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale. Beat in 1 cup water, rind, juice, and oil. Stir in breadcrumbs, walnuts, dates, and salt; let stand 3 minutes.

4. Beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir one-fourth of egg white mixture into batter. Gently fold remaining egg white mixture into batter. Gently spoon mixture into a 13 x 9–inch baking pan coated with cooking spray.

5. Bake at 350° for 45 minutes or until golden brown. Remove from oven. Pierce top of cake with a wooden pick. Brush glaze over warm cake. Cool on a wire rack 2 hours.

Note:

Joan Nathan,

December 2008