Dates, prunes and lots of eggs, crushed almonds and oat flour make for a moist and dense torte with a spread of Carob butter on top.
Course Cakes
Cuisine Mediterranean
Keyword Carob Butter Dried Fruit Almond Torte
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 10slices
Ingredients
Torte
Eggs - 4
Sugar - 1/2 cup
Butter - 16 oz (2 sticks), melted
Almonds - 1 cup, crushed to a powder
Rolled Oats - 1/2 cup, crushed to a powder
Baking powder - 1 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Mace - 1/2 tsp
Cardamom - 1/2 tsp
Pitted Dates - 3/4 cup, finely chopped
Pitted Prunes - 1/2 cup, finely chopped
Orange blossom water - 1/2 tsp (or vanilla)
Orange zest - 1 tbsp
Carob Butter
Carob powder - 1/2 cup
Butter - 4 tbsp
Maple syrup - 2 tbsp, or agave
Instructions
Preheat the oven to 350
Melt 2 sticks of butter. Brush a little butter inside a removable bottom torte pan.
In a food processor of mixer, whisk the eggs, orange blossom, zest and sugar for a good 3-minutes until light and creamy.
With the machine running, slowly pour in the melted butter. Turn the machine off.
Add the dry ingredients. Whisk until blended.
Stir in the dried fruits. Transfer to the prepared torte pan.
Bake until golden and firm, about 45-50 minutes.
For the Carob butter, melt 4 tablespoons of butter, remove from the stove and whisk in the carob powder and maple syrup.
While the cake is still warm, spread the carob butter on top, using the back of an icing knife to press the butter into place. The carob butter is able to be molded with a knife or hands while it is warm. When is cools, it hardens.