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
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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
Susan Greig

Recipe by: Susan Greig

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Date-and-pistachio torte

By Susan Greig
8 to 12
Easy
15 minutes
1 hour

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

Method

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