Kaye and Geoff's Recipes - Cakes

Apricot & Date Slice

FILLING

1 1/3 cups (250 gm) pitted dates, chopped
1 1/3 cups (250 gm) dried apricots, chopped
250 mL (1 cup) water
1/2 cup (130 gm) shredded coconut

PASTRY

2 cups rolled oats
1 cup wholemeal plain (all-purpose) flour
1/2 cup raw sugar
4 tablespoons margarine, melted
80 mL (1/3 cup) water

Preheat the oven to moderately hot (200°C or 400°F). Line a 30 x 20 cm shallow baking pan with foil. To make filling, put dates and apricots in a small saucepan and add the water. Bring to the boil, reduce heat to low and cook for 3-4 minutes. stirring frequently, until fruit is pulpy and water has been absorbed. Stir in coconut and set aside to cool.

To make pastry, combine oats, flour and sugar in a mixing bowl, and make a well in the centre. Add margarine and water, and mix with a knife until ingredients are evenly moistened. Press half the pastry into the prepared pan, spreading firmly with the back of a spoon. Spread filling over pastry, sprinkle remaining pastry evenly over the top and press lightly with a fork. Bake for 30 minutes or until golden brown. Cool in the pan then lift out and cut into squares to serve. Garnish with toasted shredded coconut or a light dusting of icing sugar if desired.

Date Slice with Lemon Icing

You need:

2 cups S.R. flour (300g)
1 cup brown sugar (200g)
125 gm butter, softened
1 cup finely chopped
dates (170 gm)
1 egg, lightly beaten
1/2 cup {125 ml.) milk

Method: Combine sifted flour and sugar in a bowl, rub in butter.
Press half the flour mixture into a greased lamington tray. (20 cm. x 30 cm.) Add dates, egg and milk to the remaining flour mixture; spread over base. Bake in a moderate oven for about 30 minutes or until lightly browned. While still warm glaze with lemon icing, and mark into squares, then cool in tray.

Oaty Date Slice

1 cup rolled oats
1/2 cup self-raising flour
1/2 cup raw sugar
2 tablespoons coconut
1 tablespoon honey
125 gm butter
1 cup dates, chopped

Combine oats, flour, sugar and coconut.
Heat dates, butter and honey in a saucepan, stirring until dates are soft.
Pour butter over dry ingredients and mix well.
Press firmly into a greased shallow tin.
Bake in a moderate oven at 180°C for 15-20min (leave longer if you like it sweet and crispy--I cooked mine for about 40min).
Cut into bars while hot and remove from tin when cold.