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Date-walnut Cake with Warm Honey Sauce




Source of Recipe


Mary


List of Ingredients




Date-walnut Cake with Warm Honey Sauce


3/4 cup old-fashioned rolled oats
1 cup boiling water
1/4 cup firmly packed light brown sugar
1/4 cup dark honey
1/4 cup canola oil
1/3 cup AllWhites® 100% Liquid Egg Whites -- [2 eggs]
1 teaspoon vanilla extract
3/4 cup all-purpose (plain) flour
1/2 cup whole-wheat (whole-meal) cake (soft-wheat) flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/3 cup low-fat buttermilk
1/4 cup chopped fresh Medjool dates or dried dates
1 1/2 tablespoons chopped walnuts
For the sauce
1/2 cup 1% low-fat milk
1/4 teaspoon ground nutmeg
1/4 cup dark honey



Recipe



Preheat the oven to 350 F. Lightly coat a 9-inch round cake pan with cooking
spray.

In a large bowl, combine the oats and boiling water. Stir to mix. Let stand
until the water is absorbed, about 20 minutes. Stir in the brown sugar,
honey and canola oil. Add the eggs, one at a time, beating well after each
addition. Stir in the vanilla.

In a small bowl, combine the flours, cinnamon, baking soda, nutmeg and salt.
Whisk to blend. Add the flour mixture to the oat mixture, alternating with
the buttermilk, beginning and ending with the flour mixture. Gently fold in
the dates and walnuts.

Pour the batter into the prepared pan and bake until the cake springs back
when touched lightly in the center, 25 to 30 minutes. Place the pan on a
wire rack to cool slightly. Transfer the cake to a serving plate.

To make the sauce, in a small, heavy saucepan over medium-low heat, combine
the milk and nutmeg and bring to a simmer. Whisk in the honey, raise the
heat to medium and bring to a boil, stirring constantly. Continue cooking
and stirring until the mixture thickens slightly, about 3 minutes.

Cut the cake into 8 wedges and serve warm or at room temperature. Drizzle
with the warm honey sauce.

Nutritional Analysis (per serving): 300 calories, 6 g Protein, 48 g
Carbohydrate, 10 g Total Fat, 1 g Saturated Fat, 5 g Monounsaturated Fat, 54
mg Cholesterol, 154 mg Sodium, 2 g Fiber, 177 mg Potassium, 53 mg Calcium

Dietitian's tip: All walnuts are high in phosphorus, zinc, copper, iron,
potassium and vitamin E and low in saturated fat. But English walnuts have
twice as much omega-3 fatty acids as black walnuts do.