• 1 pod cardamom (seeds removed and ground with almonds)
  • 2 pounds fresh cherries, pitted
  • 1 handful dates
  • 2 Egg whites
  • 1 cup Ground almonds
  • 1 tablespoon honey
  • dash rosewater
  • dash salt
  • 1/2 cup water

Ready In 45 Minutes

Servings: 27

Cooking Instructions

Step 1

  • For the torte: Whip the egg whites with the dash of salt until they form stiff peaks.Whip in the honey and gently fold into the ground almonds and cardamom seeds.

Step 2

  • Place mixture on well greased trays (or use baking paper). I like to divide the mixture into four on two trays.

Step 3

  • Spread the mixture out to about a 3/4 of an inch thick and in a circle.

Step 4

  • Bake at about 250 to 300 degrees F for around 15 minutes. Keep an eye on them and dont let them burn on the bottom.For the cherry filling: I advise soaking the dates in boiling water for about 5 minutes and put them through a tami or puree them so any skins are removed.
  • Length: 20 minutes

Step 5

  • Heat the cherries and water gently in a saucepan with the lid on until they are hot.

Step 6

  • Remove the lid and add the dates and reduce the juices down.Turn the heat off and cool slightly before adding the rose water.To put the torte together: Whip fresh cream and add honey.On one layer of torte add the cherries and then the cream.Put another layer of torte and repeat.