DATE, PISTACHIO AND ROSE-WATER TORTE

“A delicious dessert is always the highlight of the Seder (Passover celebration). This dateand-nut meringue gateau is chewy and crispy and so easy to make! Serve it with berries and cream.” – Susan Greig, foodie, @susan_greig

Serves 8 to 12

EASY

GREAT VALUE Preparation: 15 minutes Baking: 1 hour

free-range jumbo egg whites 6 caster sugar 200 g rose-water 2t pistachios 200 g, finely chopped Medjool dates 200 g finely chopped white chocolate nibs 200 g raspberries, to decorate icing sugar, for dusting

1 Preheat the oven to 180°C. Grease and line a 20 cm springform cake tin with baking paper. 2 Slowly beat the egg whites until frothy, then add the caster sugar 2 T at a time, beating well between additions until the egg whites are light and glossy. Add the rose-water and gently beat it into the meringue mixture. 3 Fold in the nuts, dates and chocolate, then pour into the tin. Bake on the middle rack for 1 hour. Allow to cool, remove from the tin, decorate with the raspberries and dust with icing sugar.

WHEAT- AND GLUTEN-FREE