Arnott's - There is no substitute for quality

Date and Walnut Torte

contributed by: Joan Campbell, Sydney NSW

• Arnott's product  Sao
• Preparation time 15 minutes
• Cooking Time 45 minutes
• Chill Time 2 hours
• 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).