WALNUT-DATE TORTE
Provided by Melissa Roberts
Categories Food Processor Mixer Dessert Bake Passover Date Walnut Spring Kosher Kosher for Passover Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle. Generously grease a 9- by 2-inch round cake pan with softened butter or vegetable oil and dust with some matzo meal, knocking out excess.
- Pour hot water over dates in a large bowl and let stand 15 minutes to soften.
- Pulse walnuts in a food processor until chopped, then add 1/4 cup sugar and pulse until nuts are finely ground. Add matzo meal (2/3 cup), zest, cardamom, and salt and pulse until combined.
- Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar in a slow stream, beating until whites hold stiff glossy peaks.
- Whisk yolks into date mixture. Fold one third of yolk mixture into whites, then fold in remaining yolk mixture gently but thoroughly. Fold all of nut mixture into batter.
- Spoon batter into cake pan and bake until golden and springy to the touch and cake just begins to pull away from side of pan, 35 to 40 minutes. Cool in pan on a rack 30 minutes, then invert onto rack and cool completely.
DATE NUT TORTE
This delicious dessert has been enjoyed by my family for years. The recipe is from one of the oldest cookbooks I own; the Pillsbury Family Cookbook.
Provided by shelbyrose
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Grease and flour the bottom of an 8-inch square pan.
- In mixing bowl, combine flour, baking powder, salt, orange zest, dates and nuts.
- In a small mixing bown, beat the egg with the vanilla extract until foamy.
- Gradually add white and brown sugar.
- Beat until thick and lemon-colored.
- Stir into date/nut mixture.
- Spoon batter into pan.
- Bake 25-30 minutes, until lightly browned.
- Cool; cut into servings and top with ice cream or whipped topping.
DATE NUT TORTE
Whether I serve my torte with coffee at a luncheon or in the evening when friends visit, I always get compliments. My husband (we've been married 42 years), three children and five grandchildren are all good eaters, and it's a joy to prepare this dessert for them, too! Cooking is something I've always enjoyed. I also like sewing, quilting and gardening. My husband and I travel by trailer as often as we can, and we're members, too, of group called "Laborers for Christ" that helps congregations build churches and schools.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs. Gradually add sugars and beat until well mixed. Combine the flour, baking powder and salt; add to egg mixture and stir until moistened. Stir in nuts and dates. Pour into a greased 8-in. square baking pan., Bake at 350° for 30 minutes. Torte top will be crusty and the inside chewy. Cool. Cut into squares and serve with a dollop of whipped cream.
Nutrition Facts : Calories 278 calories, Fat 9g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 130mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.
DOUBLE NUT TORTE
Steps:
- Place nuts in a food processor and grind until finely ground.
- In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
- In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
- Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
- To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
- Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
- TIP: PAN ROASTING ALMONDS
- Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.
DATE-NUT TORTE
Steps:
- Preheat the oven to 350°F (175°C). Butter the bottom and sides of an 8-inch (20-cm) square cake pan, dust it with flour, and tap out any excess.
- In a small bowl, use your fingers to toss together the dates, walnuts, and 1 tablespoon of the flour, breaking up the sticky date pieces.
- In another small bowl, whisk together the remaining flour, the baking powder, and salt. Crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush with a rolling pin. Add the crushed seeds to the flour mixture and stir to combine.
- In a large bowl, whisk together the eggs, granulated sugar, orange juice, and vanilla. Stir in the flour mixture, then the date-nut mixture just until combined.
- Scrape the batter into the prepared cake pan and bake until the top is light golden brown and the cake feels just barely firm in the center, about 40 minutes.
- Heavily dust the warm or room-temperature cake with powdered sugar. Cut into squares right in the cake pan.
- Storage
- The cake will keep for up to 3 days at room temperature.
RAW DATE NUT TORTE
In the process of making this easy dessert right now. I have the base made and it is delicious. Who knew Raw could be so good!!!! Found the recipe by Alice Cohen The Raw Food Diet. Can't wait to serve it up! Prep time does not include soaking time. Edited to add- I just made this again for my DIL and found it is much prettier with chopped walnuts on top.
Provided by RaWziLLa
Categories Dessert
Time 15m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
- In a food processor, combine dates and lemon juice until smooth and creamy.
- Spread the frosting on top of the torte.
- Sprinkle on chopped walnuts (optional).
- May or may not refrigerate before serving. Firmer for cutting if refrigerated.
Nutrition Facts : Calories 282, Fat 15.5, SaturatedFat 1.5, Sodium 4, Carbohydrate 37.5, Fiber 3.9, Sugar 27.2, Protein 4.8
DATE NUT PIE TORTE
The date fruit is one of the oldest cultivated tree crops, and has been grown for thousands of years. Eating California dates can help you achieve the recommended goal for fruit servings each day. This sweet taste treat is from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and grease a pie plate very well.
- Combine cracker crumbs, baking powder and salt.
- Add sugar gradually to stiffly beaten egg whites, continuing to beat.
- Fold in the cracker mixture and add dates, nuts and vanilla.
- Pour mixture into prepared pie plate and bake for 25 minutes.
- Cool.
- Cover with whipped cream and serve.
Nutrition Facts : Calories 304.8, Fat 7.9, SaturatedFat 0.8, Sodium 366.9, Carbohydrate 56.9, Fiber 2.2, Sugar 47.5, Protein 4.6
DATE TORTE
Dates are relatively heavy and the mixture is very light, so you'll need to be sure to cut the dates into very small pieces or you will find that they sink to the bottom of the cake. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and line an 8" square cake pan with waxed paper.
- Beat egg whites until they begin to stiffen; add sugar slowly, continuing to beat until mixture holds it's shape.
- Add vanilla.
- Mix cracker crumbs with baking powder and salt; combine with dates and nuts, then fold in egg whites.
- Pour into prepared pan and bake for 30 minutes.
- Cut into squares and serve with whipped cream.
Nutrition Facts : Calories 424.3, Fat 9.3, SaturatedFat 1.2, Sodium 265.2, Carbohydrate 84, Fiber 6.5, Sugar 62, Protein 7.5
ZAN'S DATE & NUT TORTE
My friend Zan made this for a party and it was so good she had to share the recipe with several of her friends. It is a chocolaty, nutty, meringue dessert and goes beautifully with strawberries & cream (or ice-cream). The quantities for a 10" tins are in directions. Cadbury dark Old Jamaica chocolate is an Australian brand with rum and raisins, but any really good quality dark chocolate would be fine.
Provided by Ninna
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180degC (350degF) and cut circle of baking paper to fit bottom of 8" springform tin, lightly grease or spray sides of tin - quantities for 10" below.
- Break chocolate into bits, put into blender or food processor, with almonds, this will be very noisy.
- Blend until almonds are ground, but not too finely, you might still have some chunks of chocolate, but that's OK.
- Chop dates into smallish pieces.
- Beat egg whites in large bowl until they start to stiffen; add castor sugar gradually as you continue whipping.
- Quickly fold dates, chocolate and nuts into egg whites, spoon mixture into tin and bake for 45 (8 inches) 50 mins (10 inches) in middle of oven - top should have a solid but not rock hard crust.
- Turn oven off, leave cake in there for about an hour with door slightly open to cool.
- Turn cake out; put in very cool place or in fridge overnight (best made the night before, or at least quite few hours before).
- For a 10" springform tin, quantities are 250g almonds, 250g dates, 250g chocolate, 6 egg whites, 1/2 cup sugar.
Nutrition Facts : Calories 340.7, Fat 24.2, SaturatedFat 8.4, Sodium 104.8, Carbohydrate 33.1, Fiber 8.1, Sugar 20.7, Protein 9.9
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