Sticky Date + Apple Slice

Savour 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 yoghurt (coconut yoghurt 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 yoghurt, or coconut yoghurt 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