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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
three 6 ounce packages fresh raspberries 1/2 cup unsalted peanuts 1 cup chopped pitted dates 1/2 cup sugar, divided 2 tbsp. all purpose flour 1/8 tsp. salt 2 large eggs, separated 1/8 tsp. cream of tartar
Directions
Preheat oven to 325 degrees. Butter an 8 or 9 inch round baking dish. Finely chop peanuts in a food processor. Add dates, 1/4 cup sugar, flour and salt and process until combined. Transfer mixture to a large bowl and mix in egg yolks. In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat to soft peaks. Fold about 1/3 of the egg whites into the date mixture to lighten. Fold in remaining whites. Fold in 1/2 cup of the raspberries. Transfer batter to the prepared dish. Bake about 40 to 50 minutes until a toothpick comes out clean. Transfer torte to a rack and cool completely. Cut into wedges and serve with remaining raspberries.
Serves 6 to 8.
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