This cake has been a favourite in my house for a few years now. My mum has made it a number of times and I’m excited to share it with you 🙂 It’s sort of like a meringue cake with lots of chopped up dates, nuts and chocolate chips mixed through it. Very yummy 😛 Enjoy!
Chocolate, Date and Nut Torte
Adapted from the Delicious ‘Cafe Food 2008’ recipe book.
6 egg whites
pinch of salt
1 cup caster sugar
250g pitted dates, roughly chopped
320g raw nuts (I used hazelnuts, almonds and pistachios), roughly chopped
230g dark chocolate chips
Preheat the oven to 170° C. Grease and line the base and sides of a 23cm springform tin.
Whisk the egg whites and salt using an electric mixer on high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, with the mixer still running. Continue to whisk until the sugar dissolves and stiff peaks form.
Place the dates and nuts in a food processor and pulse to break down a little. Then add the chocolate chips and pulse mixture until it resembles course breadcrumbs.
Transfer the date mixture to a large bowl. Mix in a little of the meringue mixture to loosen, then gently fold in the remaining meringue. Spread mixture evenly into springform tin and smooth surface. Bake for 1 hour 20 minutes, or until the torte is firm on the outside and slightly moist in the centre. Cool in pan.
Remove torte from pan. Drizzle with melted chocolate and sprinkle with chocolate chips if desired.
I have been wanting to make a carrot cake for ages! They are just so delicious! It’s such a soft cake, that’s great with chunky nuts and spices. And of course it’s all made 10 times better with the cream cheese icing!
I’m going to be honest with you, the carrot cake I have made for you today isn’t the best carrot cake I’ve ever had but it’s up there! I’m yet to discover the secret to making the best carrot cake 🙂 I’m still working on it.
I really like making this sort of cake in a loaf tin. It looks great and is easy to slice up for an afternoon tea with guests 🙂
Adapted from Donna Hay.
For the cake:
1 1/4 cups brown sugar
3/4 cup vegetable oil
1 1/2 cups flour
1 tsp bicarb soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
2 1/2 cups grated carrot (about 5 medium carrots)
1/2 cup walnuts, roughly chopped
1/4 cup pecans, roughly chopped
1/4 cup pistachios, roughly chopped
1/2 cup extra walnuts, roughly chopped for garnish
For the icing:
250g cream cheese
1/3 cup icing sugar
1 1/2 tablespoon lemon juice
Preheat the oven to 180°C. Grease and line a 23cm x 13cm loaf tin with baking paper.
Place the sugar and oil in a standing mixer fitted with the paddle attachment and mix on low-medium speed for 2-3 minutes. Add the eggs one at a time and beat well after each addition. Remove bowl from mixer and sift the flour, bicarb soda, baking powder and spices into the mixture and fold in until just combined. Add the carrot and nuts and fold in until just incorporated.
Pour mixture into prepared tin and bake for 55-60 minutes or until cooked when tested with a skewer. Cool cake in tin.
For the icing, process the cream cheese in a food processor fitted with the paddle attachment until smooth. Sift in the icing sugar and add the lemon juice and process until smooth. Spread the icing on the top of the cooled cake and sprinkle with extra chopped walnuts.
I created this delicious cake because it’s along the same lines as the Lemon and Coconut tea cake I made a few weeks ago 🙂 It’s got the same cake base as this cake but with a fresh strawberry filling and a pistachio crumble topping! So yummy! It’s easy to whip up for an afternoon tea with girlfriends 🙂 Enjoy xx
Strawberry and Pistachio Crumble Cake
Inspired by Butter Baking.
For the cake:
1 1/2 cups self-raising flour
3/4 cup caster sugar
90g butter, chopped
1 tsp vanilla
For the strawberry filling:
1/4 cup sugar
1 tbs cornflour
For the crumble:
1 1/4 cups plain flour
2/3 cup demerara sugar
2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
110g melted butter
Pre heat the oven to 160°C, grease a 23cm springform pan and line with baking paper.
For the cake, sift the flour into a bowl, add the sugar, then rub the butter into this mixture until it resembles fine breadcrumbs. Stir in the egg and vanilla to form a soft dough. Press the mixture into the base of the cake tin.
For the crumble, process the pistachios in a food processor until they resemble fine breadcrumbs. Combine all the ingredients in a bowl with a fork until all incorporated. Spread the mixture onto a large baking tray lined with baking paper to about 1cm in thickness. Bake crumble for about 20-25 minutes or until just starting to golden around the edges then remove from oven. Increase the oven temperature to 180°C.
For the strawberry filling, hull and quarter the strawberries then mix in the sugar and cornflour until the strawberries are evenly coated. Scatter over the cake batter in the tin. Spread the crumble in an even layer over the strawberries in the cake pan and bake for about 25-30 minutes until golden.