Nut and date cake (flourless) with chocolate glaze

Ingredients:

For the cake:

• 3 cups walnut kernels
• 3/4 tsp ground cinnamon
• 1/2 cup sugar
• 4 large eggs, separated
• 2 tsp finely grated orange zest
• 1 tsp vanilla extract (optional)
• A pinch of coarse salt
• 3/4 cup chopped pitted dates

For the glaze:

• 60 g dark chocolate, coarsely chopped
• 4 tbsp (60 g) butter, cut into small pieces
• 1 teaspoon of honey
• Chopped toasted walnuts, for sprinkling

Preparation:

1. Prepare the cake layer: Preheat oven to 180°C. Grease a 9-inch (23 cm) round springform pan with vegetable oil. Line the bottom and sides of the pan with parchment paper. Place the walnuts, cinnamon, and 1/4 cup sugar in a food processor and pulse until finely ground.
   
   In a separate bowl, combine egg yolks, orange zest, and vanilla extract.
2. Using a mixer on high speed, beat the egg whites with salt until foamy. While continuing to beat, add the remaining 1/4 cup sugar, 1 tablespoon at a time. Beat the egg whites until thick and fluffy, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground nut mixture. Transfer the batter to the prepared pan and bake in the oven.
   
   Bake the cake for 23-25 ​​minutes, until golden brown. You can check for doneness by inserting a toothpick into the center of the cake; the toothpick should come out clean and dry. Let it cool, then remove it from the pan.
3. Prepare the chocolate glaze: Melt the chocolate, butter, and honey in the microwave and stir until smooth. Cool slightly, then pour the glaze over the cake.
   
   Sprinkle the cake with roasted walnuts.