Date and Walnut Meringue Cake
8 egg whites
Pinch of salt
1 teaspoon cinnamon
1 teaspoon pumpkin spice, optional
200g powdered sugar in
350g walnuts, roughly ground, leaving some pieces a little larger
300g dates, finely chopped
Additional powdered sugar for garnish
Preheat oven to 350°F.
Prepare a springform spray and flour sides.
Using an electric mixer, beat egg whites in a medium bowl until stiff. Add salt and cinnamon, then slowly add sugar.
Use a metal spoon to carefully fold in the walnuts and dates.
Poor the cake mixture into the pan.
Bake for 40 to 45 minutes. Remove from oven and place on a cooling rack.
Allowed to cool for at least two hours.
Store in a cool room, covered lightly with parchment. Do not refrigerate
