• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. Butter and granulated sugar, for coating
2. 1 cup all-purpose flour
3. 1 1/2 teaspoons baking powder
4. 1 teaspoon ground cinnamon
5. Pinch of salt
6. 5 large eggs, separated
7. 1 cup confectioners' sugar
8. 1 cup pitted dates, chopped
9. 1 cup chopped walnuts (4 ounces)
10. 1/3 cup vegetable oil

Directions

1. Preheat the oven to 350°. Butter and sugar six 1-cup ramekins. In a small bowl, whisk the flour with the baking powder, cinnamon and salt. In a large bowl, whisk the egg yolks with the confectioners' sugar until dissolved. Stir in the dates, walnuts and oil, then stir in the dry ingredients.
2. In a large stainless steel bowl, beat the egg whites to firm peaks. Stir one-third of the whites into the batter to loosen it; fold in another third of the whites until incorporated, then gently fold in the remaining whites until just a few white streaks remain. Neatly spoon the batter into the prepared ramekins.
3. Bake the cakes for about 30 minutes, or until puffed and a toothpick inserted in the center comes out clean. Let the cakes cool in the ramekins for 5 minutes. Run a thin knife around the sides to loosen the cakes and unmold them onto a rack. Serve warm or at room temperature.

Make Ahead

The cakes can be prepared early in the day and kept at room temperature.

Serve With

Sweetened whipped cream.