Rawdatenuttorte Recipes

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.

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.

APPLE NUT TORTE

Steps:

• Mix ingredients in order given in a large mixing bowl then fold in apples and nuts.
• Spread in a 9 X 13" pan.
• Bake at 350° for 40 to 50 minutes.

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.

SWEDISH NUT TORTE GLOMMINGE TORTE

Steps:

• Line an 11 x 17- inch jelly-roll pan with parchment and butter the paper.
• Preheat oven to 350 F.
• In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light.
• Add the egg yolks and beat until very light in texture.
• Stir in the flour, baking powder, and milk.
• Spread the batter in the prepared pan.
• Sprinkle half of the nuts on top.
• In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue.
• Spread the meringue over the batter.
• Top with the remaining nuts.
• Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from the pan, peel off the parchment paper, and cool.
• Cut the cake into two equal halves.
• TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form.
• Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP.
• Cover with the other half of the torte, MERINGUE--SIDE UP.
• Before serving, top with the remaining whipped cream and the chopped nuts.
• Garnish with strawberries, if desired.
• 16 servings.
• Scandinavian Feasts.

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.