Date-and-pistachio torte

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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

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

Cooking Instructions

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