Date Torte 1939 Recipes

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DATE NUT TORTE



Date Nut Torte image

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

3 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated orange zest
1 cup chopped dates
1/2 cup chopped nuts
1 egg
1 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar

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.

WALNUT-DATE TORTE



Walnut-Date Torte image

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

1/4 cup boiling-hot water
1 1/2 cups pitted dates (1/2 pound), finely chopped
1 1/2 cups walnuts (5 ounces), toasted and cooled
3/4 cup sugar, divided
2/3 cup matzo meal
1 tablespoon grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
4 large eggs, separated, at room temperature 30 minutes
Accompaniment:
Accompaniment: unsweetened whipped cream
Garnish: Passover powdered sugar

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, DRIED-CHERRY AND CHOCOLATE TORTE



Date, Dried-Cherry and Chocolate Torte image

Provided by Deborah Madison

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Christmas     Date     Cherry     Winter     Gourmet

Yield Makes 6 to 10 servings

Number Of Ingredients 18

1 cup Deglet Noor or Medjool dates (6 oz), pitted and each cut into 6 pieces
1/2 cup Black Sphinx or Medjool dates (3 oz), pitted and each cut into 6 pieces
1 cup dried cherries (preferably tart; 6 oz)
1 teaspoon baking soda
1 cup boiling water
1/4 cup brandy
1 1/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
2 large eggs at room temperature
1 teaspoon vanilla
3/4 teaspoon finely grated fresh orange zest
6 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
3/4 cup pecans (4 1/2 oz), finely chopped
Garnish: confectioners sugar
Accompaniment: brandied 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.

DATE-NUT TORTE



Date-Nut Torte image

Categories     Cake     Nut     Bake     Date

Yield makes one 8-inch (20-cm) square cake; 8 to 10 servings

Number Of Ingredients 11

2 cups (12 ounces/340 g) pitted dates, quartered
1 cup (100 g) walnuts, toasted and coarsely chopped
1 cup (140 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon aniseed
3 large eggs, at room temperature
1 cup (200 g) granulated sugar
3 tablespoons (45 ml) orange juice (freshly squeezed or store-bought)
1 teaspoon vanilla extract
Powdered sugar, for dusting the cake

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 TORTE 1939



Date Torte 1939 image

My mother got this recipe in 1939 from her friend Clara Anderson. This is a super easy dessert with a gigantic WOW factor! When it's done let it cool, then slice it like pie. If I made a change it might be to halve the sugar, but that is all! My mother loved dates... and nuts -- she made date candy, date nut bread, and date nut...

Provided by Marcia McCance

Categories     Fruit Desserts

Number Of Ingredients 5

3 eggs, separated, and beaten separately
1 c sugar
1 c bread crumbs
1 c sliced dates
1 c broken walnuts

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.

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