Himalaya Salt

Date cake

Butter, honey and dates melted with biscuits and walnuts, pressed into a tin, topped with coconut‑honey frosting, then sprinkled with walnuts and Himalayan salt.

Dessert
Pastry

80 min
16 Servings

Ingredients

For the date cake

250 g unsalted butter, plus a little for greasing the cake tin

100 g walnuts

500 g fresh dates

2 tbsp honey

200 g (plain) biscuits

For the coconut frosting

approx. ½ tsp JOZO fine Himalayan salt

125 ml coconut milk

100 ml honey

2 tbsp cornflour

4 tbsp water

300 ml coconut oil

20 g walnuts

You will also need

square or rectangular cake tin which holds approx. 1.2 litres some greaseproof paper for lining the tin stick mixer.

Instructions

Break the biscuits into small pieces. Cut the dates into equally small pieces and chop the walnuts finely.

Melt the butter in a pan on a low heat then add the honey and dates. Stir for 3 minutes, then add the biscuits and walnuts. Stir well and turn off the heat, then purée coarsely using a stick blender.

Take a square or rectangular cake tin, line the base with greaseproof paper and grease the sides well with butter. Tip the mixture into the tin and press down well, especially in the corners.

Now make the frosting. Pour the coconut milk and honey into a pan. Bring to the boil and simmer for 10 minutes. Meanwhile, make a paste from the cornflour and water. Add this to the warm coconut milk and return to the boil. In another pan, melt the coconut oil. Pour the coconut milk mixture into a bowl, add the warm coconut oil and mix until you have a smooth, light frosting. Pour this mixture onto the date cake and leave it in the freezer to set for approx. 1 hour, until the frosting is hard.

Sprinkle with chopped walnuts and Himalayan salt. Cut into squares with a sharp knife.

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