Date Torte Recipes

CHEWY DATE TORTE

Steps:

• In a large bowl, beat eggs. Gradually add sugar, beating until thoroughly combined. Combine the flour, baking powder and salt; stir into bowl. Add milk, butter and vanilla; stir just until combined. Stir in dates and nuts. , Pour into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until the torte tests done. Cool. Cut into squares; top with whipped cream and additional nuts if desired.

DATE NUT TORTE

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.

DATE BARS

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

WALNUT-DATE TORTE

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

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

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 WALNUT CHEESECAKE RECIPE

Steps:

• Preheat your oven to 350 F/ 180 C.
• In a medium bowl combine ground walnuts, flour and unsalted melted butter. Transfer to a spring form; press into bottom of the form and freeze for 10-15 minutes.
• In a mixer bowl with paddle attachment, beat cream cheese, sour cream, sugar and honey on medium speed until very smooth, about 4 minutes. Gradually add eggs ( one at a time), beating after each addition. Stir in the chopped dates and vanilla.
• Pour the filling over the frozen crust.
• Bake in preheated oven until top is light brown and center jiggles slightly, about 45-55 minutes ( depends on your oven).Allow to cool for 2 hours. Cover with plastic wrap and refregirate for at least 5 hours before decorating and serving.
• Use the classic whipped cream for piping. Sprinkle with walnut halves and dates, if desired.

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.