Date, lavender, marzipan and nut cake is an unusual flavour combination, but an absolutely delicious dessert. These rich, lingering flavours will be perfect with a cup of tea.
Date, lavender, marzipan and nut cake
- 600g dates
- 10 lavender buds, finely chopped
- 300g butter, plus extra for brushing
- 240ml orange juice
- 100g ready-made marzipan, grated
- 100g almonds, blanched and ground
- zest of 1 orange
- 400g phyllo pastry
- icing sugar, to serve
Preheat the oven to 200°C.
Using a fork, mince the dates with the lavender and set aside.
Melt the butter in a pot and add the date mixture. While stirring, gradually add the rest of the ingredients except for the pastry and icing sugar. Remove and allow to cool.
Line a 23cm springform cake tin with 4 layers of buttered pastry, overlapping the sides of the tin. Place the cool date mixture into the case and fold the pastry back over the mixture. Lay additional pastry decoratively over the top and bake until the pastry is cooked and crispy, about 20 – 25 minutes. 5 Serve dusted with icing sugar.