Date Torte Recipes

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.

Steps:

• Preheat oven to 375°F.
• Combine dates, cherries, and baking soda in a heatproof bowl, then stir in boiling water and brandy.
• Whisk together flour, cocoa, and salt.
• Beat together butter and sugar until pale and fluffy. Add eggs 1 at a time, beating until just combined. Beat in vanilla and zest. Add half of flour mixture and beat at low speed until just combined. Add date mixture with liquid and beat at low speed until just combined. Add remaining flour mixture and beat until just combined. Stir in chocolate and pecans.
• Pour batter into a generously buttered 24-cm (9-inch) springform pan, smoothing top. Bake in middle of oven until center is slightly rounded and top of torte is cracked (edges will be dark brown), about 55 minutes. Let torte stand 5 minutes in pan on a rack. Run a sharp small knife around side of pan to loosen, then remove side. Cool torte on rack.

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.

Steps:

• 1. In one bowl beat the egg yokes till light and lemony looking.
• 2. In another bowl beat the egg whites to stiff peaks.
• 3. Add the sugar to the yolks and combine, then add the bread crumbs, dates, and nuts.
• 4. Add the whites last, then pour all into a well greased pie plate
• 5. Bake 350, 25-30 minutes You torte may not look exactly like the internet picture I found... but it should be similar and very tasty.

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.

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.