Name: Walnut-Date Torte
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 1/4 cup boiling-hot water; 1 1/2 cups pitted dates (1/2 pound), finely chopped; 1 1/2 cups walnuts (5 ounces), toasted and cooled; 3/4 cup sugar, divided; 2/3 cup matzo meal; 1 tablespoon grated orange zest; 1/2 teaspoon ground cardamom; 1/4 teaspoon salt; 4 large eggs, separated, at room temperature 30 minutes; Accompaniment: unsweetened whipped cream; Garnish: Passover powdered sugar

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Walnut-Date TorteRomulo Yanes

Ingredients of Sephardic cooking—dates, cardamom, and orange zest—bring a mosaic of Mediterranean scents and textures to the Passover table. The cake has a coarse crumb yet is incredibly moist and chewy, thanks to the dates. A sprinkle of our Passover version of powdered sugar dresses up the torte for a special occasion.

Cooks' note:

Cake can be made 2 days ahead and kept, in a sealed bag or wrapped tightly in plastic wrap, at room temperature.

Recipe notes

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