3
votes
| Amount | Ingredient | Preparation |
|---|---|---|
| 1 1/3 cups, roughly chopped | pitted dates | |
| 1 tsp | baking soda | |
| 215g, divided | unsalted butter | |
| 1 1/2 cups | self-raising flour | |
| 1 tsp | Vanilla Extract | |
| 1 tsp | baking powder | |
| 3 large ones | eggs | |
| 1/3 cup, divided | milk | |
| 2 tbsp, packed | soft light brown sugar | |
| 3/4 cup, sifted | icing sugar | |
| 3/4 cup, chopped and roasted | walnuts |
1. Preheat the oven to 180*C/350*F. Lightly grease a 9 inch square baking pan and line the bottom with parchment baking paper. ( make sure it hangs well over two sides so that you can just lift the bars out to cut when finished)
2. Place the dates into a saucepan with 200 ml of water. Bring to the boil, and then reduce the heat and allow tos immer for about 10 minutes, gently. Make sure the water doesn't completely evaporate. Add the baking soda, and set aside to cool.
3. Place 185g of the butter, the flour, vanilla, baking powder, eggs, and 75 ml of the milk into the bowl of a food processor and mix together in short bursts for 1 minutes, until well blended. Add the dates and pulse again to blend. Do not overprocess.
4. Scrape the batter into the prepared pan and bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Set aside to cool.
5. To make the frosting combine the remaining butter, the brown sugar, and remaining milk into a small sauce pan. Heat gently to dissolve the sugar. Add the icing sugar and mix together well. Spread over the cooled cake mixture and sprinkle with the toasted walnuts.
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