Date Nut GF Cake
On Passover, I try everything in my power to avoid matzah meal (ground fine matza) in my cakes and cooking since I find it leaves an unpleasant aftertaste on my tongue as well as being a very heavy ingredient (and we are eating all that meat and chicken!), I always look for substitutes.
Since I’m a very big fan of date nut cake, loving the texture and the deep flavor that dates and nuts combined give you, I wondered if I could make a cake that works for Passover without any matzah meal. Many years ago, in the infancy of the internet, I found a very simple recipe for date nut cake. It seemed so easy that I was actually very hesitant to make it, sure that it would be a flop.
Since this cake is good for Passover (although I don’t believe it was meant for that purpose specifically at all) and all year round, is gluten and grain free, I was worried it probably tastes awful as well, no? NO! It’s a fabulous cake and tastes amazingly like a regular flour based cake with the right mouthfeel that so many gluten free cakes lack. My SIL Eyal loves this cake and I make it regularly for Passover and each time he says anew, I can’t believe it’s a Pesach cake!
Whilst my favorite date is far and away Madjhool, a meaty and luscious date, you really can use any good tasting date in this recipe. Just make sure they are firm and juicy looking not hard and old.
Just pit them (if you don’t find pitted), check them and then either chop by hand or whirl in the food processor for a more even texture.
I put the dates and eggs in together so that the dates don’t clump and put too much strain on the food processor, with the pinch of salt.
Then, pour them on the sugar and almond meal which is already mixed together in a bowl. Stir till incorporated and pour into a greased, parchment paper lined English cake pan also known as an elongated loaf pan – 11.8 x 5.1 x 3 inches and bake for 40-45 minutes.
As you can see from the picture, it is fully baked yet moist. This is the texture you want.
It is truly a slice of heaven with a cup of coffee or tea, your reward for all your hard work prepping for the holiday!
Date Nut GF Cake
500 grams dates, or 2 1/2 cups pitted, chopped dates, or if you can’t find pitted, pit them and check them
8 eggs
1 cup sugar
2 cups almond meal (finely chopped almonds with the skins, has a speckled look)
Grated peel of 1/2 an orange (optional)
Pinch salt
Directions:
Preheat the oven to 350 degrees.
Take out a blender or preferably a food processor. Put in the eggs, the pinch of salt and the pitted dates. Pulse together till they are not clumpy but rather distributed in the eggs in a loose paste. Set aside.
Take a big bowl and stir together the sugar, orange peel (if using) and almond meal. Pour the date mixture over the almond mixture. Mix together. This will be very thick and that’s the way it should be. Pour into a prepared parchment paper lined English cake pan or elongated loaf pan of 11.8 x 5.1 x 3 inches and bake at 350 for 40-45 minutes. Let cool completely before slicing.
Do you just add the date mixture to the almond meal mixture? It didn’t say. Also, can I use almond flour instead of almond meal?
I’ve updated it- yes mix the date mixture with the almond mixture. Sorry what was the 2nd question? It was cut off
Can I use almond flour instead of almond meal?
You can – the texture may be a bit fluffier, which is not a bad thing 🙂
Is almond meal the same as ground almonds?
Yes, mostly. Almond meal is the ground almond with the skin still on (speckled looking) but meal is a bit finer than regular ground almonds. I do use the regular ground almonds since in Israel it’s not always easy to find fine ground but I try to sieve out the bigger bits.