Date-and-pistachio torte
8 to 12
Easy
15 minutes
1 hour
“A delicious dessert is always the highlight of the Seder (Passover celebration). This date-and-nut meringue gateau is chewy and crispy and so easy to make! Serve it with berries and cream.” – Susan Greig, foodie, @susan_greig
Ingredients
Method
- 6 free-range jumbo egg whites
- 200 g caster sugar
- 2 t rose water
- 200 g pistachios, finely chopped
- 200 g Medjool dates, finely chopped
- 200 g white chocolate nibs
- raspberries, to decorate
- icing sugar, for dusting
Method
Ingredients
1. Preheat the oven to 180°C. Grease and line a 20 cm springform cake tin with baking paper.
2. Slowly beat the egg whites until frothy, then add the caster sugar 2 T at a time, beating well between additions until the egg whites are light and glossy. Add the rose water and gently beat it into the meringue mixture.
3. Fold in the nuts, dates and chocolate, then pour into the tin. Bake on the middle rack for 1 hour. Allow to cool, remove from the tin, decorate with the raspberries and dust with icing sugar.
Find more meringue recipes here.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom
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