A tasty, tangy dessert dish, this recipe is slightly more complex than the previous dishes; but, in terms of time and preparation it's just as easy to make. Figs, dates and pecans (depending on the country) are usually more expensive ingredients, but the amount required to make this meal is not cost prohibitive and makes a decent amount of cake for the money invested.
This cake is usually cut into squares, more like bars than typical cake slices. It consists of two layers: a dry, savoury layer which is almost crunchy, and a sweet, softer layer on top.
Notes
- This may be common sense, but do NOT overheat the date and fig frying pan mixture. The taste of burnt date is quite unappealing and detracts from the overall flavour.
- As this cake consists of two layers, remember to smooth down each layer as you pour it so that the cake has a uniform structure.
Ingredients
- 125 grams of dried dates, pitted and chopped
- 125 grams of figs, chopped
- The grated skin (zest) and juice of 1 orange
- 150 grams (1½ cups) of plain flower
- ½ teaspoon of bicarbonate soda
- 90 grams (1 cup) of rolled oats
- 75 grams (? cup) of pecans, toasted and chopped.
- 90 grams (½ cup) of brown sugar
- 95 grams of unsalted butter or margarine.
Instructions
- Pre-heat your oven to 170°c (or 340°f).
- Grease a large cooking tray (preferably 25cm x 18cm) with butter.
- Place the figs and dates in a small frying pan. Add in half the orange zest.
- Put the orange juice in a measuring cup, and add cold water until the level is at approximately 275mls. Pour this over the fruit .
- Cover the pan and cook it on low heat, gently simmering the mixture until the fruit is soft and mushy. This should take approximately 20 minutes. Set it aside to cool.
- Sift the flour and bicarbonate soda into a bowl, then stir in the oats and pecans. Add the brown sugar and remaining orange zest and mix it well.
- Add the margarine and work it into the mix well with your fingertips. At this point the mixture should start to resemble course breadcrumbs.
- Pour half of this mixture into the base of the large cooking tray, and combine the other half of the mixture with the cooled date and fig mix. Stir the resulting second mixture and pour this into the pan also, carefully smoothing down the top layer.
- Bake the contents of the tray for 25 minutes, or until golden brown.
- Remove the tray and allow the cake to cool before cutting it into squares.
Afterthoughts
The resulting cake has a sweet taste with an almost savoury crunch, freezes well, and can last for a number of weeks this week. It goes well with custard or some light vanilla ice cream. This recipe makes enough slices for at least 2 or 3 dessert occasions, perfect for when guests are visiting or as a delicious guilty pleasure for the chef.
Part 2 - A Simple Lentil Stew Recipe
Part 3 - A Simple Potato Salad Recipe
Part 4 - A Simple Chicken Risotto Recipe
