DATE-NUT TORTE

Date-Nut Torte image

Yield makes one 8-inch (20-cm) square cake; 8 to 10 servings

Number Of Ingredients 11

2 cups (12 ounces/340 g) pitted dates, quartered
1 cup (100 g) walnuts, toasted and coarsely chopped
1 cup (140 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon aniseed
3 large eggs, at room temperature
1 cup (200 g) granulated sugar
3 tablespoons (45 ml) orange juice (freshly squeezed or store-bought)
1 teaspoon vanilla extract
Powdered sugar, for dusting the cake

Steps:

Preheat the oven to 350°F (175°C). Butter the bottom and sides of an 8-inch (20-cm) square cake pan, dust it with flour, and tap out any excess.
In a small bowl, use your fingers to toss together the dates, walnuts, and 1 tablespoon of the flour, breaking up the sticky date pieces.
In another small bowl, whisk together the remaining flour, the baking powder, and salt. Crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush with a rolling pin. Add the crushed seeds to the flour mixture and stir to combine.
In a large bowl, whisk together the eggs, granulated sugar, orange juice, and vanilla. Stir in the flour mixture, then the date-nut mixture just until combined.
Scrape the batter into the prepared cake pan and bake until the top is light golden brown and the cake feels just barely firm in the center, about 40 minutes.
Heavily dust the warm or room-temperature cake with powdered sugar. Cut into squares right in the cake pan.
Storage
The cake will keep for up to 3 days at room temperature.