Helen Goh has released a recipe for a flourless walnut, date and espresso cake. This gluten-free cake is designed to serve between 8 and 10 people.
The recipe highlights walnuts as the main flavour, balanced by the caramel richness of dates and the bitter undertone of espresso. Dark chocolate is also included, contributing to its flavour profile.
The preparation involves 10 minutes of prep time and 1 hour 30 minutes of cooking, followed by cooling. Ingredients include unsalted butter, pitted dates, espresso, shelled walnuts, cocoa powder, cinnamon, baking powder, sea salt, dark chocolate, eggs, light brown sugar, vanilla extract, and caster sugar.