INGREDIENTS

TORTA

• 4 ounces (125 g) walnuts, chopped (about 1 cup)
• 8 ounces (250 g) pitted chopped Medjool dates, (about 1 ½ cups)
• ½ cup sugar
• 2 tablespoons flour
• 1 teaspoon baking powder
• Pinch of salt
• 2 eggs
• 2 ounces (60 g) coarsely grated dark chocolate
• 1 teaspoon grated orange rind

TOPPING

• 2 tablespoons sugar
• ½ teaspoon cinnamon

METHOD

Preheat oven to 300 F

Line the bottom of a 9 by 5 loaf pan with parchment paper and butter sides. Reserve.

Combine walnuts, dates and ¼ cup sugar in the food processor and pulse until finely chopped and well combined. Add flour, baking powder and salt and mix until just combined.

Beat eggs with remaining ¼ of sugar until sugar is dissolved. Stir in walnut mixture, grated chocolate and orange rind. Spoon into prepared baking pan and bake for 50 minutes or until cake is puffed and dry to the touch. A cake tester will show that it is still slightly moist in the middle. Cool on rack for 10 minutes.

Combine sugar and cinnamon and sprinkle over warm cake.

Cool, remove from pan, slice and serve with whipped cream.