2 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup chopped walnuts (pecans if you prefer)
1 cup chopped dates
whipped cream for serving
9 walnut (or pecan) halves for garnish
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray; set aside.
Beat the eggs in a medium mixing bowl; gradually add both sugars and beat until well blended.
In measuring cup, combine the flour, baking powder, and salt; add to egg mixture and mix until completely moistened. Stir in the chopped walnuts (or pecans) and the chopped dates.
Pour the batter into the prepared baking pan and bake at 350 degrees for 30 minutes.
Note: The top of the torte will have a crusty appearance but the inside will be chewy.
To serve, cut the torte into 9 squares. Top each square with a spoonful of whipped cream and top with a walnut or pecan half.
1/2 cup firmly packed brown sugar
2/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup chopped walnuts (pecans if you prefer)
1 cup chopped dates
whipped cream for serving
9 walnut (or pecan) halves for garnish
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray; set aside.
Beat the eggs in a medium mixing bowl; gradually add both sugars and beat until well blended.
In measuring cup, combine the flour, baking powder, and salt; add to egg mixture and mix until completely moistened. Stir in the chopped walnuts (or pecans) and the chopped dates.
Pour the batter into the prepared baking pan and bake at 350 degrees for 30 minutes.
Note: The top of the torte will have a crusty appearance but the inside will be chewy.
To serve, cut the torte into 9 squares. Top each square with a spoonful of whipped cream and top with a walnut or pecan half.
file photo
Note: This is an excellent choice for a brunch dessert.
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