Soft and fragrant, the walnut cake with no added sugar is ideal for breakfast because it satisfies and pleases with few guilty feelings and is made with a fork.
Why no added sugar? Because instead of using refined sugar, as is usually done in desserts, I blended dates which are naturally sweet and sugary.
A recipe that adds to all my proposals I have published so far for breakfast or a snack, and it won me over from the first bite.
Soft and moist, with its rustic walnut flavor, which can also be replaced with hazelnuts or almonds, the walnut cake with no added sugar delighted our breakfasts for about a week.
So what should be done?
Blend the pitted dates with water and oil to create an emulsion that is then added to the other ingredients and let the oven do the rest; and we will see this with the steps in the recipe.
What else to add? Make it and get used to consuming not very sweet foods at least during the week and your body will thank you.
READ THE FAQS AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
- Energy 149.06 (Kcal)
- Carbohydrates 13.10 (g) of which sugars 5.62 (g)
- Proteins 2.80 (g)
- Fat 9.47 (g) of which saturated 1.37 (g)of which unsaturated 3.91 (g)
- Fibers 1.06 (g)
- Sodium 9.25 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups type 2 flour
- 3/4 cup pitted dates
- 3/4 cup walnuts
- 1/2 cup rice oil
- 1/4 cup water
- 2 eggs eggs (equals 2 medium)
- 1 packet baking powder
- 1/3 cup dark chocolate chips (70%)
- 2/3 cup water
Tools
- 1 Chopper
- 1 Cake Pan 8 in diam
Steps
Preheat the oven to 355°F
Finely chop the walnuts and transfer them to a container.
Pour the pitted dates and oil into the chopper glass (no need to wash it) and chop for a few seconds.
Add the 1/4 cup of water and continue blending.
Create the emulsion of dates, oil, and water and set aside temporarily.
In a container, beat the eggs and emulsion with a fork.
Add sifted flour in two stages and mix to combine.
At this point, add the chopped walnuts and mix again with the fork.
Pour the second dose of water required by the recipe and allow it to be fully absorbed.
Add the chocolate chips to the mixture and combine.
Sift the baking powder directly into the mixture and incorporate it.
Transfer the batter into the greased and floured cake pan, decorate the surface with a few chocolate chips, and bake for about 40′ (the toothpick test always applies).
Storage:
It keeps in the pantry for 5 days.
FAQ (Questions and Answers)
Why do you use rice oil? Can I substitute it?
I use rice oil because my olive oil has too strong a taste, but if you find it suitable or don’t want to buy rice oil, use what’s available at home.
Can I substitute type 2 flour?
You can easily use whole wheat or oat flour instead.
