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?
Hello. I'm Liz, a writer, cook and traveller based in Canberra, Australia.
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NB: I use Australian standard measuring cups and spoons in my recipes.