Torta di Datteri

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I am taking a short leave of absence for a few weeks. I have several posts in reserve and also have asked some friends to write  blog posts for me for a couple of weeks, so I can take some time off.  You will hear from me off and on.

Here is the first one….

Guest blogger Jessica (Denver, CO)  from Beauty Marks here. By day I’m a trademark lawyer, and by night, and sometimes day too, I’m a home chef. I’ll have a few Passover recipes for you, since this year, I’m on for a Seder.

I’m starting well in advance with this recipe from Claudia Roden’s indispensable The Book of Jewish Food. Leslie introduced you to this book a while ago, and I am always finding new treasures inside its cover. Leslie knows that I’m a dried fruit fanatic, and this fact, along with the fact that this recipe (a) is ridiculously easy and (b) has very few ingredients, made it a no-brainer for me.

Since I live in Colorado, I adjusted for altitude. Most of you shouldn’t have to worry about that.

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Torta di Datteri

½ lb dates, pitted, finely chopped (I used my food processor, and it worked though it turned the dates into a mess of sludge)
1 cup sugar
1 cup blanched almonds, finely chopped
4 eggs, lightly beaten
Oil and matzah meal for the cake pan

Thoroughly mix all the ingredients. If you use a stand mixer, it’ll be a lot easier to incorporate the date sludge with the rest of the ingredients. Line a 9” cake pan with greaseproof paper or use a nonstick springform cake pan, rubbed with oil and dusted with Passover cake flour or matzah meal. Pour in the cake mixture and bake in a preheated 350 F oven for about 45 minutes.

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