This delightful Mary Berry Date Slices recipe is prepared using stoned and chopped dates, softened butter, dark muscovado sugar, ground almonds, and chopped walnuts. This flavorful Date Slices recipe is a perfect dessert that takes about 45 minutes to prepare and can serve up to 24 people.
Mary Berry Date Slices Ingredients
For the cake:
- 250g stoned and chopped dates
- 40g softened butter
- 350ml boiling water
- 2 large eggs
- 200g dark muscovado sugar (or brown sugar as a substitute)
- 150g ground almonds/almond meal
- 150g chopped walnuts
- 350g self-raising flour
- 1 1/2 level tsp. ground cinnamon
For the icing:
- 225g sifted pure icing sugar
- Grated rind and juice of one lemon
- Walnut pieces to decorate
How To Make Mary Berry Date Slices
- Prepare the oven and baking tray: Preheat your oven to 180°C (or 160°C fan-forced) and line a 30x23cm baking tray with baking paper.
- Combine dates and butter: In a bowl, combine 250g of stoned and chopped dates with 40g of softened butter and 350ml of boiling water, then let the mixture cool to room temperature.
- Whisk eggs and sugar: In a separate large mixing bowl, whisk 2 large eggs and 200g of dark muscovado sugar until well combined and frothy.
- Mix wet ingredients: Add the cooled date mixture to the egg and sugar mixture, stirring until all ingredients are thoroughly incorporated.
- Add dry ingredients: Stir in 150g of ground almonds, 150g of chopped walnuts, 350g of self-raising flour, and 1 1/2 level tsp of ground cinnamon until the batter is smooth.
- Pour and bake: Pour the batter into the prepared baking tray, spreading it evenly, and bake for about 30 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the tray to ensure it sets properly and is easier to ice.
- Prepare the icing and decorate: To make the icing, combine 225g of sifted pure icing sugar with the grated rind and juice of one lemon, then spread the icing evenly over the cooled cake and decorate with walnut pieces before cutting into 24 slices.
Recipe Tips
- Use Fresh Dates: Fresh dates will give a better texture and sweetness compared to older, dried-out dates.
- Room Temperature Butter: Ensure your butter is at room temperature so it blends smoothly with the dates.
- Sift Icing Sugar: Sift the icing sugar to avoid any lumps in your icing, ensuring a smooth and even spread.
- Cooling Time: Let the cake cool completely before icing to prevent the icing from melting and becoming too runny.
- Nut Alternatives: If you don’t have walnuts, pecans or hazelnuts work well and add a different flavor profile.
What To Serve With Date Slices
Serve your delicious Date Slices with a dollop of whipped cream, a scoop of vanilla ice cream, a drizzle of caramel sauce, a sprinkle of toasted coconut, or a dusting of cinnamon sugar.
You can also pair them with a cup of hot tea, a glass of cold milk, or a scoop of lemon sorbet for a refreshing contrast.
How To Store Date Slices
To Refrigerate: Place the date slices in an airtight container, separating layers with parchment paper to prevent sticking. Store them in the refrigerator for up to one week to keep them fresh and moist.
To Freeze: Wrap each slice individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to three months without losing flavor or texture.
How To Reheat Date Slices
In The Oven: Preheat the oven to 180°C (or 160°C fan-forced). Place the slices on a baking sheet and cover loosely with foil. Heat for about 10 minutes, or until warmed through.
In The Microwave: Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for about 20-30 seconds, checking to ensure it doesn’t dry out.
In The Air Fryer: Preheat the air fryer to 160°C. Place the slices in the basket in a single layer and heat for 3-4 minutes, checking halfway to ensure they don’t overheat.
Frequently Asked Questions
Can I use a different type of sugar?
Yes, you can use light brown sugar or even white granulated sugar if you don’t have dark muscovado sugar. However, using dark muscovado sugar adds a richer flavor and more moisture to the date slices, enhancing the overall taste and texture.
What can I use as a substitute for ground almonds?
If you don’t have ground almonds, you can use an equal amount of almond flour or finely ground hazelnuts. These alternatives provide a similar texture and flavor, maintaining the moistness and nuttiness of the date slices without compromising the recipe’s integrity.
How do I know when the date slices are fully baked?
To check if the date slices are fully baked, insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. Ensure not to overbake to keep the slices moist.
Mary Berry Date Slices Nutrition Facts
Amount Per Serving
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugars: 15g
- Protein: 4g
Try More Mary Berry Recipes:
Mary Berry Date Slices
Description
This delightful Mary Berry Date Slices recipe is prepared using stoned and chopped dates, softened butter, dark muscovado sugar, ground almonds, and chopped walnuts. This flavorful Date Slices recipe is a perfect dessert that takes about 45 minutes to prepare and can serve up to 24 people.
Ingredients
For the cake:
For the icing:
Instructions
- Prepare the oven and baking tray: Preheat your oven to 180°C (or 160°C fan-forced) and line a 30x23cm baking tray with baking paper.
- Combine dates and butter: In a bowl, combine 250g of stoned and chopped dates with 40g of softened butter and 350ml of boiling water, then let the mixture cool to room temperature.
- Whisk eggs and sugar: In a separate large mixing bowl, whisk 2 large eggs and 200g of dark muscovado sugar until well combined and frothy.
- Mix wet ingredients: Add the cooled date mixture to the egg and sugar mixture, stirring until all ingredients are thoroughly incorporated.
- Add dry ingredients: Stir in 150g of ground almonds, 150g of chopped walnuts, 350g of self-raising flour, and 1 1/2 level tsp of ground cinnamon until the batter is smooth.
- Pour and bake: Pour the batter into the prepared baking tray, spreading it evenly, and bake for about 30 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the tray to ensure it sets properly and is easier to ice.
- Prepare the icing and decorate: To make the icing, combine 225g of sifted pure icing sugar with the grated rind and juice of one lemon, then spread the icing evenly over the cooled cake and decorate with walnut pieces before cutting into 24 slices.