Date Nut Pie Torte Recipes

RAW DATE NUT TORTE

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.

DATE TORTE

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.

DATE NUT TORTE

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 1939

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.

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.

DATE-NUT TORTE

Steps:

• Preheat oven to 325°. Heavily butter a 13 x 9 x 2-inch baking pan.In a large bowl, mix dates, walnuts, flour, sugar and salt.In a small mixer bowl at high speed, beat eggs for 5 minutes or until thick and lemon colored. Stir into date mixture, (Batter will be very thick.) Spoon into baking pan and spread evenly. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.To serve, cut into squares and top with whipped cream or topping.