Turkish torte

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

↑Support creators by visiting their site 😊