Wednesday, August 20, 2014

WWDH - Flourless Date and Walnut Cake with Butterscotch Toffee Icing


Sarah has chosen Donna's Flourless Date and Walnut Cake with Butterscotch Toffee Icing for this week's Wednesday with Donna Hay.

This is a massive cake, but easy to make.   As it uses around 500g of walnuts and 6 eggs, it is not cheap to make, but was nice to make once.

The icing turned out more like a caramel sauce than the icing accompanying the recipe on Donna's site:


It will be interesting to see if everyone else had the same experience.  I also found that it took me much longer to get the desired golden colour in the sugar and water mixture than suggested  in the recipe; I assume that is where I had to get to from previous experience, as the recipe talks about time and temperature rather than appearance.

The finished cake is very much like sticky date pudding in a cake form - the walnut meal makes it crunchy rather than spongy in texture. 

To see what Sarah, Margaret and Chaya thought of this cake, visit their websites.

7 comments:

Catherine said...

I love flourless cakes. They are delicious and this looks wonderful. blessings, Catherine

Guru Uru said...

This cake looks so moist and inviting, absolutely yum :D

Cheers
Choc Chip Uru

Emily said...

I absolutely love date cakes. This one looks so good! Mmm butterscotch toffee icing...

Lorraine @ Not Quite Nigella said...

What a magnificent looking cake! Interesting about the frosting, I've found that the colours can sometimes vary with DH recipe with the recipe and what happens with mine.

TeaLady said...

With all the remodeling going on I just didn't get a chance to make this one. But it is now on my to do list. This looks a lot less dense than most flourless cakes.

BTW Chaya is bizzybakesB...

Kari said...

This does sound greedy on walnuts, but I bet it would be worth it when you're enjoying the cake. The butterscotch topping sounds wonderful too :)

Kayte said...

I've never made a flourless cake before...this one looks like one the guys would really like...I think I can try a 6" pan version of this. Your slice looks wonderful.