Matrimonial Cake

A chewy cnmcliy biscuit cake, also sometimes known as Dale Squares, Matrimonial Cake will be a great favourite with children. It may be stored for several weeks in an airtight tin.

6 oz. plus

1 teaspoon unsalted butter, melted

8 oz. cups stoned dates, chopped

4 fl. oz. golden syrup

2 tablespoons lemon juice

2 fl. oz. water

6 oz. rolled oats

6 oz. flour, sifted

9 oz. soft brown sugar

1 teaspoon bicarbonate of soda

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a 9-inch square cake tin with the teaspoon of butter. Set aside.

First make the filling. In a small sauce-pan, combine the chopped dates, golden syrup, half the lemon juice and the water. Place the pan over moderate heat and bring the mixture to the boil. Reduce the heat to low and simmer gently, stirring constantly, for 5 to 8 minutes or until the mixture is thick and .smooth. Remove the pan from the heat and set aside to cool.

In a medium-sized mixing bowl, com-bine the rolled oats and flour. Stir in the sugar, the remaining lemon juice and the remaining melted butter with a wooden spoon. Add the soda and mix well.

Press half the oats mixture into the cake tin. Spoon over the cooled date filling. Cover with the remaining oats mixture.

Place the tin in the centre of the oven and bake for 35 to 40 minutes, or until the cake is golden brown.

Remove the tin from the oven. When the cake is cool, cut it into squares.

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