It's almost the weekend, when many cooks who work full time during the week turn their thoughts to baking. Even though I have retired, I can still remember when Saturdays and Sundays were reserved for special 'me-time' in the kitchen. Is it like that at your place too?
Macadamias make any occasion special, and that's why I always keep a bag of Aussie macadamias in my freezer. This torte is incredibly delicious and my Peter gives it two thumbs up.
It is a doddle to make, and almost guaranteed to become a favourite at your place, too. MACADAMIA, DATE AND CHOCOLATE TORTE For the Torte 6 egg whites 1 cup caster sugar 180g dates, pitted, quartered 200g dark chocolate, coarsely chopped in a food processor 1 cup raw macadamias, coarsely chopped in a food processor For the Topping 250ml cream, whipped ½ cup whole macadamias, roasted cocoa, to sprinkle, options. Preheat oven to 180°C. Grease the base and sides of a 22cm spring-form tin, and line with baking parchment. Using electric beaters, beat the egg whites until stiff peaks form. With the motor running, gradually add the sugar, a little at a time, beating continuously for about three minutes, until the mixture is thick and glossy. Fold in the dates, chocolate and macadamias. Pour the mixture into the prepared tin and smooth the top. Place the tin on the middle rack of the oven and bake for 45 minutes. Turn off the oven and leave torte in it to cool completely. Remove torte from the oven and allow it to stand in the tin for at least four hours. Remove from the tin and place on a serving plate. Top with the whipped cream and macadamias. Sprinkle with cocoa if desired. Serves 10. Allow an hour and a half for preparation and baking. 
Recipe and images appear courtesy of Australian Macadamias - the world's finest nut.
Tell me dear friends and fellow cooks, do you have a special day for baking? What's going into the oven at your place this weekend?
26 Comments
29/4/2016 05:17:42 pm
This looks delicious but I'm not fussed about whipped cream. Would another kind of topping work as well?
Lizzy
29/4/2016 10:31:24 pm
Kim, absolutely... cream cheese perhaps, or your favourite buttercream icing? 10/5/2016 05:42:11 pm
Hi Lizzy I made this cake for Mother's Day. I t was great. I folded home -made lemon curd through whipped Creme Fraiche and piped it in the top. Fabulous. Thanks for your recipes and experiences . I enjoy reading them.
Lizzy
29/4/2016 10:30:54 pm
Very kind, Lorraine, but, per my note, they were supplied by the folks from Australian Macadamias x 29/4/2016 09:51:29 am
Your cake looks delicious. I love the addition of dates. I had a similar cake last night in a German restaurant made with hazelnuts, almonds and chocolate . 29/4/2016 12:29:44 pm
Baking is mainly a weekend activity at our house. Try to limit what we eat that way! This looks terrific. And gee, it's the weekend, isn't it? :-) 29/4/2016 10:28:03 pm
Your photography is really, really beautiful Liz. And i get into my happy baking place after a tough day at work.
Lizzy
29/4/2016 10:30:36 pm
That sounds perfect to me, lovely. PS I cannot take credit for the images... per my note, they were supplied by the folks from Australian Macadamias x
Simone Mason
29/4/2016 10:31:57 pm
Oh Liz, this is just beautiful. And perfect timing for the weekend, which is when I like to bake. xoxox
Margie Ranken
29/4/2016 10:32:18 pm
Beautiful Lizzie.
Bob Bennett
29/4/2016 10:32:35 pm
Another one for the missus. 30/4/2016 01:20:16 am
I think my mom would love this recipe Liz as she loves macadamia nuts. I'm hoping to get some baking done this weekend as I've got three days off 😀 30/4/2016 04:47:26 pm
Your cake looks wonderful. It would be considered very special if I served it to friends as macadamia nuts are very expensive here but I'm sure worth every penny once a bite was taken. :) 1/5/2016 06:24:57 pm
oh my WOW. a wonderful combination - macadamias, chocolate and dates!
Fiona Ryan
2/5/2016 07:20:07 pm
Wow - what a great recipe. I know that flour can be a challenge for some so this recipe sans flour is very clever and different from the usual 'just substitute almond meal'. Very nice. 3/5/2016 01:36:44 am
What a beautiful cake. I remember weekends where I'd cook in the kitchen but now I seem to have so many other things I have to do. I do love uninterrupted time in the kitchen; it's so therapeutic xx 3/5/2016 04:48:31 am
What a delightful cake! I love using macadamia nuts in my baking. I've enjoyed spending most of the long weekends we've had lately in the kitchen making various things... 3/5/2016 08:20:00 pm
This is so beautiful, Liz. Such a wonderful treat to have on the weekend. :-) 3/5/2016 10:01:25 pm
This is my sort of pudding!! 3/5/2016 10:16:02 pm
Macadamia nuts are so expensive on this side of the world, but if I ever see them go on sale, I'll give this delicious looking cake a try. 12/5/2016 07:49:08 am
This looks heavenly! Macadamias are SO expensive in Britain that I never buy them, but I think I should make an exception for this. It really sounds delicious, Liz xx Your comment will be posted after it is approved.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk 
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NB: I use Australian standard measuring cups and spoons in my recipes.
Winner ABC's 2015 Australia Cooks competition,
ACT (mains category)
Meet the Chefs - recipes featured on Australian Asparagus Council website
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