Almond Torte with Cream & Cherries

1. Whip the egg whites with a dash of salt until stiff peaks form. | 2. Gently fold in the honey, then add the ground almonds and cardamom seeds. Mix until just combined.

1. Grease your baking trays or line them with baking paper. Divide the mixture into four portions and place them onto two trays. | 2. Spread the mixture into a ¾-inch thick, circular shape. | 3. Bake at 250–300°F for about 15 minutes, keeping a close eye to prevent burning.

1. Soak the dates in boiling water for 5 minutes, then purée them to remove any skins. | 2. In a saucepan, heat the cherries and water with the lid on until hot. | 3. Remove the lid, add the puréed dates, and reduce the mixture down to thicken. | 4. Turn off the heat and let the filling cool slightly before adding the rose water.

1. Whip fresh cream and add honey to sweeten. | 2. On one layer of the torte, spread the cherry filling, followed by a layer of cream. | 3. Repeat with the second layer of torte, cherries, and cream.

Assemble all layers and serve this delicious almond torte with cherries and cream for a light, festive dessert!