I love dates! When clearing out the pantry I found 2 unopened packets of dates ( Covid pantry stocking) and yes I’m on a mission to clear out the pantry. I have a lovely sticky date pudding recipe which I shall post soon but for now try this. It’s adapted from a Donna Hay magazine. The original recipe is actually a date and whisky cake but since I didn’t have any whisky, I just replaced the whisky with water and there were no issues.
- 3/4 cup finely chopped dried dates
- 1/4 cup water ( original recipe calls for whisky)
- 185g softened butter
- 3/4 cup brown sugar
- 1/3 cup golden syrup
- 2 eggs
- 1/3 cup almond meal
- 1 cup milk
- 2 cups plain flour
- 2 tsps baking powder
- Icing sugar for dusting
- Preheat oven to 160deg C.
- Place dates and water in a small sauce pan and heat up on medium heat for about 2 minutes then set aside.
3. Add the brown sugar and the golden syrup into your mixer. Give it a mix and beat on low speed till combined.
4. Then add the eggs and almond meal.
5. Once the above mixture is smooth, add the softened butter and bring it together.
6. Now add the measured flour and baking powder in 3 portions, alternating with the milk. Just give it a mix on low speed till just combined. This is an important step to keep the texture of your cake soft and light.
7. Stir through the date mixture gently with a big spoon.
8. Spoon into a greased and lined 22 cm round cake tin. Bake for an hour or until golden. I always check the cake with a skewer 10 minutes before the time is up ( most of the time with my chopstick 😊)
9. Dust with icing sugar when slightly cooled and serve with ice cream or thick cream.
This is such an elegant dessert I stumbled upon from Donna Hay and if it looks gorgeous with minimal ingredients I’m all out to try it!
I had to tweak it a little to get the consistency I wanted for the crumble base and doubled it too for a thicker base but otherwise it’s perfect!
Prep and freezing time 3.5 hrs
Ingredients for the base:
- 1 cup of almonds ( I used a mixture of whatever form of almonds I had… Slivered/ flakes)
- 2 tbsp white or black chia seeds (I had white but I suppose black would give it an ultra chic look too)
- 20 dried dates
- 3/4 cup dessicated coconut
- 4-5 tbsp of cold butter to bind everything together
Ingredients for the strawberry yoghurt :
- 400g strawberries chopped
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 cups greek yoghurt (thick)
Start with the almond base. Put the almonds and dates into a blender or food processor and blend till you get a rough consistency. Now add dessicated coconut and chia seeds and pulse it again to get a smoother consistency. Add butter and run it for a minute or so till everything binds together. Taste it and adjust it accordingly. I added a bit more coconut because I 😍 coconut! Now your almond base is ready. Get a greased 20cm round springform baking tin lined with baking paper and press down the almond mixture to form a smooth base.
Chop up the strawberries and into a medium hot pan with the honey and vanilla extract. Stir occasionally for about 8-10 minutes then let it cool. Once it’s cooled blend it smooth in a blender or using an immersion blender. Keep 1/4 of this mixture aside to use as the topping. To the remaining blended strawberry mixture add the greek yoghurt and mix well. Now pour this on to the almond base and level it up. Now take the remaining mixture that was kept aside and dot spoonfuls on the top. Using a small knife, make twirls superficially to get that marbled look.
Into the freezer for about 3hours and it’s done! Keep it out for 15 minutes before serving with more fresh strawberries.