Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
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Chanukkah Walnut Cake with Honey Syrup
Nut and honey cakes abound at holiday time, and this comforting family recipe is always looked forward to year after year.
3 cups flour
3 tablespoons sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 cups finely chopped toasted walnuts
1 cup minced dates
1 cup vegetable oil
1 1/2 cups water, divided
1 1/2 cups honey
1/2 teaspoon freshly grated lemon zest
Juice of 1 lemon
Preheat the oven to 350 degrees and heavily grease a 9 inch cake pan. Sift the flour, sugar, cloves, and cinnamon into a large bowl. Add the walnuts and dates. Make a well, and pour the oil and 1 cup water into it. Gently knead the dough for about a minute, or until well combined. Scrape the dough into the prepared pan and bake for one hour. Cool the cake in the pan for 20 minutes, then remove and cool on a wire rack. In a small saucepan, bring the 1/2 cup water to a boil. Add the honey and lemon juice and return to a boil. Reduce the temperature and simmer for 5 minutes. Place the cake on a serving dish. Liberally poke the cake with a toothpick or fork. Pour the syrup over the cake and let sit for at least an hour before serving. Place cake on a serving plate. Poke holes in the cake with a toothpick. Pour the syrup over the cake and allow to sit 1 hour before serving.
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 70 minutes
Total Time: 80 minutes
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