Sticky Date + Apple Slice
Savor this sticky slice of heaven that's both chewy and crunchy. Our revamped recipe adds a twist to the classic sticky date slice by introducing apples and flaked almonds into the mix. The result? A wholesome slice that's even better than the original.
Perfect paired with a cup of tea, enjoy with a dollop of Greek yogurt (coconut yogurt for dairy-free!) or a scoop of ice cream to share… or not!
For the wet ingredients:
- 12 Medjool dates, pitted
- 1 cup (250ml) water, boiling
- ½ tsp bicarb soda
- 3 eggs
- ¼ cup extra virgin olive oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the dry ingredients:
- 2 cup (200g) almond meal
- 1 tsp baking powder
- ½ tsp bicarb soda
- 1 tsp cinnamon
- 1 tsp ground ginger
For the topping:
- 1 apple, in thin moons
- ¼ flaked almonds
Method:
Preheat the oven to 180°C or 360°F. Line a rectangular baking dish with baking paper, we used a 17cm by 26cm tin.
Place the Medjool dates in a heatproof bowl and cover with the boiling water. Sprinkle the bicarb soda over the top and set aside for 10 minutes.
Combine the remaining wet ingredients in a mixing bowl. Whisk until smooth.
Combine the dry ingredients in another mixing bowl. Whisk to ensure there are no lumps. Pour the wet ingredients into the dry and stir.
Mash the dates until a thick paste forms. There can be some lumps of dates remaining; this will add some texture to the slice. Add the date mixture to the cake batter and stir until incorporated.
Pour into the lined baking dish. Arrange the apple slices on top and sprinkle over the flaked almonds. Bake for 30-35 minutes or until cooked through.
Once the slice is cooked, remove from the oven. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve with Greek yogurt or ice cream, alternatively with coconut yoguurt for a dairy-free option. Any leftovers can be kept in an airtight container in the fridge for up to 4 days.
Time to cook: 50
Makes: 12 slices