Date-Pistachio Torte Recipe from the 20th Century Cafe -

Name: Date-Pistachio Torte Recipe from the 20th Century Cafe -
Ingredients: 1³⁄₃ cups (66 grams) sugar; ½ teaspoon ground cardamom; ¾ teaspoon kosher salt; 8 tablespoons (113 grams) unsalted butter, melted and cooled; 8 tablespoons (113 grams) unsalted butter, very soft; 2 cups (240 grams) all-purpose flour; ½ teaspoon baking powder; 1¼ pounds (567 grams) dates, such as Barhi or Medjool (see page 18), pitted; 1 tablespoon brewed espresso or coffee; 1 tablespoon tangerine or orange juice; 3 large egg yolks; ¹⁄₃ cup plus 1 tablespoon (90 milliliters) honey; Pinch of kosher salt; 12 tablespoons (169 grams) unsalted butter, very soft; ¾ teaspoon rose water (see page 21); Pistachio Praline (page 234) for garnish; Whipped Cream (page 330) for serving

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Although this torte has none of the same elements that make up the famous Gerbeaud cake, to me it somehow feels like a San Francisco version of that storied tre

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