3 cups walnut halves
¾ tsp ground cinnamon
½ cup sugar
4 large eggs, separated
2 tsp finely grated orange zest
1 tsp vanilla extract
Pinch of kosher salt
3/4 cup Goody Date Spread
For the Glaze:
60gm bittersweet chocolate, chopped
4 tbps unsalted butter, cut into small pieces
1 tsp honey
Chopped toasted walnuts, for topping
1.For the cake: Preheat the oven to 180 degrees C. Coat the bottom and sides of a 22cm-round cake pan with cooking spray and line with parchment paper.
2.In a food processor, put the walnuts, cinnamon and ¼ cup sugar; pulse until finely ground
3.In a small bowl, whisk the egg yolks, orange zest and vanilla
4.Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining ¼ cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and date spread, then fold in the ground walnut mixture.
5.Scrape the batter into the prepared pan. Bake for 25 minutes until the cake is golden and a toothpick comes out clean. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
6.For the glaze: Put the chocolate, butter and honey in a microwave-safe bowl, cover with plastic wrap and microwave for 2 minutes until the butter melts. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.