Handy Hint
To serve: Finish the torte at least two hours before serving. With a sharp knife, cut into quarters and cut each quarter into four slices. Whip the cream and vanilla extract. Spread the cream over the torte and decorate with halved dates and walnuts. If the weather is hot, refrigerate the torte, but it is best served at room temperature.
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Contributed by: Joan Campbell
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Arnott's product: Sao
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Preparation time: 15 minutes
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Cooking Time: 45 minutes
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Chill Time: 2 hours
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Serves: 9+
Ingredients
350g caster sugar
2 tsp baking powder
10 Sao biscuits, rolled into large crumbs with a rolling pin
250g halved walnuts
250g stoned dates, chopped roughly
8 egg whites
Method
Preheat oven to 180°C. Butter a 28cm springform tin. Line the base with greaseproof paper and butter again.
Mix all the dry ingredients together in a bowl, making sure the dates are evenly distributed through the mixture.
Whip the egg whites until they hold stiff peaks and fold carefully into the dry mixture.
Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 45 minutes.
When the torte is cooked, loosen the springform tin and turn the torte onto a wire rack. Remove the paper. If the torte does not seem cooked, do not worry: sometimes it appears to be a little sticky.
When the torte is cold, slide it onto a serving platter and cover tightly with foil. (The torte can be made two days in advance, or can be frozen successfully for a week).