Ginger and almond slices
- 200g pitted dates, chopped
- 250ml (1 cup) boiling water
- 10ml (2 tsp) bicarbonate of soda
- 200g butter, chopped
- 200g (1 cup) brown sugar
- 4 large eggs
- 240g self-raising flour
- 10ml (2 tsp) ground ginger
- 100g ground almonds
- icing sugar, to serve
Preheat the oven to 180°C. Line a 26 x 16cm cake tin with baking paper.
Place the dates, water and bicarbonate of soda in a bowl and leave to stand for about 10 minutes.
Place the date mixture, butter and sugar into a processor and process until well combined.
Mix in the eggs, flour, ginger and almonds and process until just combined. Pour into the prepared cake tin and bake until a skewer inserted in the centre comes out clean, about 30 minutes. Allow to cool in the tin.
Dust with icing sugar, slice and serve.