Raspberry Date Torte

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   ["Preheat oven to 325F.", "Butter 8"" or 9"" round baking dish.", "In food processor or blender, chop peanuts until very fine - WATCH CAREFULLY OR YOU'LL GET PEANUT BUTTER!", "Add dates, half the sugar, flour and salt and process until combined.", "Turn into large mixing bowl.", "Add egg yolks and mix until blended.", "In medium or large clean bowl beat egg whites with cream of tartar until foam begins to form.", "Fold about 1/3 of the whites into the date mixture, to lighten it, then gently but thoroughly fold in remaining whites.", "Gently fold in 1/2 cup of the raspberries.", "Turn into prepared baking dish.", "Bake 40-45 minutes or until wooden pick inserted near center comes out clean.", "Cool torte on rack.", "To serve cut and top with whipped cream and all remaining raspberries."]

* Per serving · 4 servings · Values may vary.

No additional tips available.