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HAZELNUT HALVA DATE & FIG TORTE

HAZELNUT HALVA DATE & FIG TORTE

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I’ve posted recipes for Chicken Soup, Apple Walnut & Honey Salad, Balsamic Braised Brisket with Mushrooms & Cranberries & Rosemary Roasted Vegetables…. so it just didn’t seem right, to leave you without some delicious, sweet treat to close out your Rosh Hashana meal.

I have been making meringues and pavlovas as my go to dessert for years but this one is a little different.

The nuts give it a crunch, the dates & figs make it a little chewy. I am addicted to halva and by adding it, it just hits this dessert out of the ballpark…

Sending sugary kisses to all my friends & family around the world

xxx Chef MM

HAZELNUT HALVA DATE & FIG TORTE






US (Imperial)


Print Ingredients

FOR THE TORTE
6 egg whites (at room temp)
1 ½ cups sugar
1 tspn vanilla essence
½ cup hazelnuts
¼ cup chopped halva
½ cup dates
½ cup dried figs cut into silvers
2/3 cup flour

FOR THE FILLING & GARNISH
1 tspn caster/bakers sugar
1 cup cream/non-dairy cream
¼ cup of chopped dates, figs and halva to decorate



Instructions

Heat the oven to 280 F

Line a rectangular baking tray (for a free form torte) or 2 x 10 inch spring form tins with parchment paper. Spray with nonstick spray.

Beat egg whites on low speed (3 or 4) until stiff. Add sugar slowly over 20 minutes until white stiff glossy peaks form.

Chop the dates and figs coarsely and toss with a little flour to coat. Chop the halva into small cubes.

Gently fold the remaining flour, dates, figs, hazelnuts and halva into the meringue mixture. Spread into one rectangle or split between 2 tins.

Bake for 30 minutes. Turn oven off and let it cool in oven for 30 minutes.

Just before serving whip cream with sugar on low speed till thick and fluffy. Spread between/on top of torte. Sprinkle with chopped dates, figs and halva.

CHEF’S TIP
The torte can be baked ahead and stored in a cool dry play for a few days till needed.

SERVES 8-10





EU (Metric)


Print Ingredients

FOR THE TORTE
6 egg whites (at room temp)
1 ½ cups sugar
1 tspn vanilla essence
½ cup hazelnuts
¼ cup chopped halva
½ cup dates
½ cup dried figs cut into silvers
2/3 cup flour

FOR THE FILLING & GARNISH
1 tspn caster/bakers sugar
1 cup cream/non-dairy cream
¼ cup of chopped dates, figs and halva to decorate



Instructions

Heat the oven to 140 C

Line a rectangular baking tray (for a free form torte) or 2 x 25 cm spring form tins with parchment paper. Spray with nonstick spray.

Beat egg whites on low speed (3 or 4) until stiff. Add sugar slowly over 20 minutes until white stiff glossy peaks form.

Chop the dates and figs coarsely and toss with a little flour to coat. Chop the halva into small cubes.

Gently fold the remaining flour, dates, figs, hazelnuts and halva into the meringue mixture. Spread into one rectangle or split between 2 tins.

Bake for 30 minutes. Turn oven off and let it cool in oven for 30 minutes.

Just before serving whip cream with sugar on low speed till thick and fluffy. Spread between/on top of torte. Sprinkle with chopped dates, figs and halva.

CHEF’S TIP
The torte can be baked ahead and stored in a cool dry play for a few days till needed.

SERVES 8-10




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