Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 6

How to Make It

Step 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.

Step 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.

Step 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.

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