DATE AND WALNUT SLICES

Recipe tested and photo: Bernadene Daniell Prinsloo
Very, very tasty. Crispy on the outside and chewy on the inside.
The light and dark brown sugar ensures for a rich, soft and chewy slice with a lovely toffee flavor.

• 170 g cake flour, sifted
• 1 teaspoon baking powder, sifted
• 115 g salted butter, melted
• 150 g light brown sugar
• 70 g dark brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 130 g dates chopped
• 60 g walnuts chopped
• Pre-heat the oven to 180℃, grease and line a 15 cm x 15 cm square baking tin with baking or parchment paper and set aside.
• In a medium bowl, place the sifted flour and baking powder and whisk to combine, set aside.
• Into a large bowl, place the melted butter, light brown sugar, dark brown sugar and vanilla, mix to combine.
• Mix in the egg.
• Add the chopped dates and chopped walnuts, mixing to combine.
• Add the sugar mixture to the flour mixture and stir until just combined.
• Pour the mixture into the prepared pan, pushing it into the corners and roughly smoothing the top.
• Bake for 27 – 30 minutes in the pre-heated oven or until a deep golden brown.
• Allow to cool in the tin for 10 minutes, then remove from the tin and allow to cool on a wire rack before slicing.
• Notes:
• If the dates are sticking to your knife, try cutting them with kitchen scissors.
• Let the cake rest in the pan, then cool on the counter before slicing – it’s too delicate to slice straight away.