Upside-Down Toasted Walnut Date Cake

MAKES ONE 10-INCH CAKE

GATHER

2 cups (20 pieces) Medjool dates

4 cups orange juice

1⁄3 cup olive oil, extra to grease pan

1⁄3 cup ground flax seeds

2 cups gluten-free baking flour mix (we like Bob’s Red Mill)

2 teaspoons baking powder pinch sea salt

FOR DATE / WALNUT LAYER

1 cup (10 pieces) Medjool dates

1½ cups walnuts

MAKE IT

1. Preheat oven to 350ºF.

2. Grease inside of 10-inch cake pan. Line bottom of pan with parchment paper. Grease parchment paper for easy removal.

3. Pit 20 dates and add to blender along with 1½ cups of the orange juice and olive oil. Blend into a smooth paste.

4. Add in ground flax seeds, gluten-free baking flour mix, baking powder, and sea salt. Process until smooth.

5. Pit remaining 10 dates. Arrange dates and walnuts in single layer on parchment-lined pan.

6. Spread batter on top of date-walnut layer, filling all crevices.

7. Bake for 45 minutes, on center rack, or until a toothpick comes out clean.

8. Pour remaining 2½ cups orange juice into pan and reduce on high heat for 10 minutes or until ½ cup remains.

9. Cool cake slightly. Run a paring knife around the perimeter of cake to loosen edges. Carefully invert cake onto cutting board. Glaze with reduced orange syrup.

GOOD TO KNOW

► This cake can also serve as a lovely, slightly sweet bread, the perfect accompaniment for brunch or a cheese plate.

► Feel free to substitute other nuts, such as pistachios or pecans.

► Use the batter to form smaller individual cakes.

► Orange pairs naturally with dates and walnuts, adding a tangy contrast to the rich ingredients.