Date and Walnut Cake – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 170°C (340°F) and grease Round pan 24 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Pour the boiling water over the dates and let stand 15 minutes, until softened.

   Bowl
3. 3
   Beat the eggs and sugar to a smooth batter.

   Whisk
4. 4
   Add the oil and vanilla extract and the dates with their soaking liquid and mix.
5. 5
   Sift the gluten-free flour blend, baking powder and baking soda, combine with the cinnamon and salt, add to the wet mixture and Fold gently, just until no dry gluten-free flour blend remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the gluten-free flour blend only until there are no pockets of dry gluten-free flour blend: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Add the nuts and Fold gently.

   ⚙ FoldingSilicone spatula
7. 7
   Pour into the pan.

   Baking pan
8. 8
   Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let cool completely before slicing.