4 tablespoons butter unsalted cut into small pieces (for kosher)
2 teaspoons orange zest finely grated
0.5 cup sugar
1 teaspoon vanilla extract
3 cups walnut halves
8 servings walnuts toasted chopped for topping
Equipment
food processor
bowl
frying pan
baking paper
oven
knife
whisk
blender
plastic wrap
toothpicks
cake form
microwave
Directions
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.
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.
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.
