Ingredients

• Cooking spray
• 3 cups walnut halves
• 3/4 teaspoon ground cinnamon
• 1/2 cup sugar
• 4 large eggs, separated
• 2 teaspoons finely grated orange zest
• 1 teaspoon vanilla extract (optional)
• Pinch of kosher salt
• 3/4 cup chopped pitted dates
• For the Glaze:
• 2 ounces bittersweet chocolate, chopped
• 4 tablespoons unsalted margarine (for kosher) or butter, cut into small pieces
• 1 teaspoon honey
• Chopped toasted walnuts, for topping

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Instructions

1. Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.
2. Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
3. Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.