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DATE AND CHOCOLATE CAKE
100 g pitted dates
100 g sultanas
300 g shortbread biscuits
100 g marshmallows
75 g Turkish delight
75 g pistachios
300 g dark chocolate
175 g unsalted butter
2 tbsp golden syrup
Few drops rose water
1
Slice the dates thinly across and crumble the shortbread biscuits; chop the marshmallows, the Turkish delight and the pistachios and set aside 1 tbsp of each of these ingredients as a topping
2
Melt the chocolate, the butter and the golden syrup, add the rose water and mix well; stir in the dates, separating out the pieces, the sultanas and the biscuits, followed by the Turkish delight, pistachios and marshmallows; mix well
3
Line a 23cm square tin with clingfilm, with enough overhang to fold over the top; spoon the mixture evenly into the lined tin and scatter over the reserved topping ingredients; fold over the overhanging clingfilm over the top and chill for at least 2-3 hours until set
4
Remove the cake from the fridge, peeling off the clingfilm and place on a board; dust with icing sugar if wished before slicing into small squares; it will keep for a few days if stored in an airtight container in the fridge