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.
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 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
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.
CHOCOLATE DATE CAKE II
This is a moist cake that is easy to make especially if you buy the packaged chopped dates. My family loves it.
Provided by ZIPITY
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a mixing bowl or small saucepan, pour the boiling water over the chopped dates. Set aside. Sift together the flour, cocoa, baking soda, and salt.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the flour mixture. Add in the dates with the soaking liquid, and stir until just combined. Pour batter into prepared pan.
- In an another bowl, combine the chocolate chips, walnuts, and remaining 1/2 cup sugar. Sprinkle mixture over top of cake. and bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 64.7 g, Cholesterol 61.5 mg, Fat 20.1 g, Fiber 3.4 g, Protein 5.2 g, SaturatedFat 10.4 g, Sodium 394.6 mg, Sugar 44.7 g
DATE, DRIED-CHERRY AND CHOCOLATE TORTE
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.
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