Sean’s Food for the Gods

Instructions

• 1

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 5 minutes and press Start to preheat.

• 2

  Place the walnuts in the roasting pan in a single layer. Once preheated, place the pan in the oven and bake for 5 minutes. Meanwhile, continue to the next step.

• 3

  Spray a 9-inch x 13-inch cake pan with cooking spray and line the base and sides with parchment paper.

• 4

  The walnuts should be lightly toasted. If not, bake them a little longer.

• 5

  Adjust the oven, select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 10 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 300°F, for 30 minutes and press Start to preheat. Meanwhile, Sift the flour, baking powder, baking soda and salt together and set aside.

• 6

  When the walnuts are cool enough to handle, finely chop.

• 7

  Place the butter and sugars in the bowl of a stand mixer. Using the paddle attachment, beat on high speed until pale and creamy, scraping down the bowl if necessary. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.

• 8

  Add the sifted dry ingredients, walnuts and dates. Mix on low speed until just combined, scraping down the bowl if necessary.

• 9

  Transfer the mixture to the prepared pan and smooth the surface. Place the pan in the oven and bake for 10 minutes in P1. At the end of P1 rotate the pan. The oven will automatically switch to P2.

• 10

  It should be dark brown and set, but still soft. If not, bake it a little longer.

  Tip: It will firm up on cooling.
• 11

  Allow to cool in the pan.

• 12

  Cut into pieces and serve dusted with powdered sugar.

  Tip: Store in an airtight container for up to 1 week. Makes a great gift individually wrapped.