Title: Date, Almond and Walnut Torte
Categories: Dessert Cake
Yield: 10 Servings
| 3 | | Eggs |
| 1 | c | Sugar |
| 6 | tb | Butter; softened |
| 1/2 | ts | Vanilla extract |
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 1 | c | Walnuts, chopped |
| 1 | c | Almonds, chopped |
| 1 | c | Dates; cut up |
| | | Whipped cream |
| NUTRITIONAL INFORMATION |
| 512 | x | Calories |
| 169 | mg | Sodium |
| 103 | mg | Cholesterol |
| 29 | g | Fat |
| 59 | g | Carbohydrates |
| 9 | g | Protein |
| 2 | g | Fiber |
Beat eggs with sugar in bowl. Soften butter and add with vanilla
extract to mixture. Beat well. Sift together flour and baking powder, add
to egg mixture and stir to combine.
Put walnuts and almonds in bowl and stir to combine. Cut up dates with
scissors and add, a little at a time, to nut mixture and stir in to mix
thoroughly.
Add nut mixture to batter and fold in thoroughly.
Line 9 inch baking pan with parchment paper and pour batter into pan.
Bake at 300 degrees until wooden skewer inserted in middle comes out clean,
about half an hour.
Serve with whipped cream on the side.
Source: Los Angeles Times food section, 7-6-95.