Turkish torte

Name: Turkish torte
Prep time: 1 h 25 min
Cook time: 1 h 20 min
Total time: 2 h 45 min
Cuisine: Middle Eastern
Ingredients: 6 eggwhites; 1 cup (220g) caster sugar; 1 cup (125g) almond meal; 500g chocolate halva, chopped (see note); 150g pitted dates, chopped; Grated zest of 2 oranges; 120g dark chocolate, finely chopped; 1/4 cup (60ml) brandy; 2 tablespoons edible dried rose petals (see note); 2 tablespoons slivered pistachios (see note); 2 tablespoons pomegranate seeds (optional); Small mint sprigs, to serve; 100ml pure (thin) cream; 150g dark chocolate, roughly chopped

5 steps

Prep:1h 25minCook:1h 20min

This Mediterranean-inspired dessert signals easy summer entertaining and adds the final touch to a long, laidback alfresco lunch.

Updated at: Thu, 17 Aug 2023 13:52:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories886 kcal (44%)

Total Fat50.3 g (72%)

Carbs87.3 g (34%)

Sugars64 g (71%)

Protein15.2 g (30%)

Sodium162.7 mg (8%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

6eggwhites

1 cupcaster sugar

500ghalva

120gdark chocolate

finely chopped

¼ cupbrandy

2 tablespoonsdried rose petals

edible

2 tablespoonspistachios

slivered

2 tablespoonspomegranate seeds

100mlpure cream

150gdark chocolate

roughly chopped

Instructions

Step 1

Preheat the oven to 170°C. Grease and line a 24cm springform cake pan with baking paper. Beat eggwhites with electric beaters until stiff peaks form. Gradually add sugar, beating constantly, then beat for 5 minutes or until thick and glossy.

Step 2

Fold in almond meal, halva, dates, zest and chocolate until just combined. Spoon mixture into the cake pan, then bake for 1 hour 20 minutes or until dry and firm to the touch (the cake will still be moist in the centre when tested with a skewer).

Step 3

While hot, poke several holes in the top of the cake with a skewer. Pour brandy over cake, then cool completely in the pan.

Step 4

Meanwhile, for the glaze, place cream and chocolate in a pan over low heat, stirring until smooth. Remove from heat and stand for 30 minutes or until a thick pouring consistency.

Step 5

Remove the cooled cake from the pan, transfer to a platter and pour over the chocolate glaze, allowing it to drip down the sides. Decorate with rose petals, nuts, pomegranate seeds (if using) and mint.

View on taste.com.au

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