Ingredients
Tap to tick offAssemble
- 1 Cup Dried Figs
Cut into halves or quarters with scissors. Figs should be soft. - 1 Cup Walnuts
Chop some but leave most in halves - 4 Egg Whites
- 1 Cup Brown Sugar
- 1 Tsp Vanilla Extract
Method
Preheat the oven to 350F. Butter a 25 cm springform pan. Line the base with parchment paper and butter again.
Note: As an alternative you could layer the bottom of the torte with a 1/4" thick layer of Pate Sable dough to create an edible base.
Batter
- 1 Cup Dried Figs
Cut into halves or quarters with scissors. Figs should be soft. - 1 Cup Walnuts
Chop some but leave most in halves - 4 Egg Whites
- 1 Cup Brown Sugar
- 1 Tsp Vanilla Extract
Beat the egg whites until they form soft peaks, then gradually add the brown sugar and beat until stiff peaks form. Meanwhile cut up the dried figs and mix with the walnuts. Gently fold the figs, nuts and vanilla into the egg white mixture and pour into the prepared tin. Bake on the centre shelf of the oven for 45 minutes. If the mixture still feels moist, turn off the oven and let the torte sit in the oven to dry out for another 15 minutes.
Run a sharp knife around the edge of the pan and loosen the springform. Slide the torte onto a cake plate, with the parchment paper removed. Best served cool.
You can decorate with a layer of whipping cream adorned with fresh fig slices. Or simply serve with dollops of whipped cream and a dusting of icing sugar.