Imagine a dessert that combines the rich, caramel-like sweetness of dates with the nutty crunch of almonds and walnuts, creating a torte so divine it'll make your taste buds dance with joy! This European-inspired delicacy is not just a cake, but a culinary masterpiece that transforms simple ingredients into an extraordinary experience. Whether you're looking to impress dinner guests or treat yourself to a gourmet dessert, this Date Almond and Walnut Torte promises to be a showstopper that's surprisingly easy to make.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: European
Serves: 8 servings
Ingredients
- 1 cup pitted dates, chopped
- 1/2 cup almonds, ground
- 1/2 cup walnuts, ground
- 3 eggs
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a food processor, finely chop the pitted dates until they form a smooth paste. Transfer to a large mixing bowl.
- Using a food processor or coffee grinder, grind the almonds and walnuts separately into fine, even crumbs. Be careful not to over-process and create nut butter.
- In a separate bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form.
- In another bowl, whisk the egg yolks with sugar until the mixture becomes pale and creamy.
- Gently fold the ground almonds and walnuts into the date paste, ensuring even distribution.
- Carefully fold the egg yolk mixture into the date and nut mixture, maintaining as much volume as possible.
- Gradually fold the stiff egg whites into the batter, using a light, lifting motion to keep the mixture airy.
- Sift the baking powder and salt over the batter and fold in gently until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or serve with whipped cream if desired.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for better mixing and a more consistent texture.
- Nut Grinding Technique: When processing nuts, pulse carefully to avoid turning them into nut butter. You want fine, even crumbs.
- Egg White Wisdom: Beat egg whites until stiff peaks form, but be gentle when folding to maintain the torte's light, airy structure.
- Pan Preparation: Properly greasing and lining the pan with parchment paper ensures easy removal and a perfect cake shape.
- Doneness Test: Use the toothpick method to check if the torte is fully baked - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the torte to cool completely before serving to let the flavors settle and the texture firm up.
- Serving Suggestions: Dust with powdered sugar or serve with a dollop of whipped cream for an extra touch of elegance.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 7g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 70mg
