Matrimonial Cake (Date Squares)

Name: Matrimonial Cake (Date Squares)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 people (calories for 2 squares each @70g)
Ingredients: 255 g (9 oz/2 cups) pitted dates; 110 ml (4 fl oz/½ cup) boiling water; 1 tablespoon soft light brown sugar; 1 lemon juice of lemon only; 110 g (4 oz/½ cup) butter (unsalted); 100 g (3.5 oz/½ cup) soft light brown sugar; 90 g (3 oz/1 cup) porridge oats; 120 g (4 oz/1 cup) plain flour; 1 teaspoon baking soda; 1 good pinch salt; ½ teaspoon vanilla extract

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5.0

51 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings
10 people (calories for 2 squares each @70g)
Calories
275 kcal
Course
Dessert, Snacks
Cuisine
Scottish, Canadian

Matrimonial Cake (Date Squares)

Iris Warren

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Matrimonial Cake, my Granny's date squares are our best dates recipe - whether from Scotland or Canada the result is so good with dates sandwiched in an oat crust.

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Ingredients

Servings

Date Filling

255 g (9 oz/2 cups) pitted dates either in a block or separate in packets
110 ml (4 fl oz/½ cup) boiling water
1 tablespoon soft light brown sugar (optional)
1 lemon juice of lemon only

Oat Shortbread

110 g (4 oz/½ cup) butter (unsalted) softened
100 g (3.5 oz/½ cup) soft light brown sugar
90 g (3 oz/1 cup) porridge oats
120 g (4 oz/1 cup) plain flour all-purpose
1 teaspoon baking soda
1 good pinch salt (fleur de sel)
½ teaspoon vanilla extract (or vanilla powder)

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Instructions

For the Date Filling:

In a saucepan, cook together all the ingredients except the lemon juice. Cook gently until soft (about 20 minutes). It's ready when the dates soften into a paste. (If you prefer having a perfectly smooth paste, then blitz it for a few seconds in a food processor.) Set aside to cool then add the lemon juice.

For the Oat Shortbread Crumble:

Preheat the oven to 180°C/160°C fan/360°F/Gas 4 and grease a baking tin (I use a 27x19cm tin) with either butter or even better, use a non-stick tin.
Cream the butter and sugar together either by hand using a wooden spoon or better, in a food mixer/processor.
Add oats, flour, soda and vanilla until well combined.
Press no more than half of the mixture into the greased baking tin - either with your fingers or using a flat spatula to make the bottom layer even and thin. Spread on the date paste using a spatula and smooth it out until even.
Top with the oaty shortbread crumbs and gently pat it on top to keep it in place but not too much - it's better to have a crumbly look to the light topping.
Bake in the oven for about 30 minutes or until the oats are lightly toasted.
Cool on a wire rack then place in the fridge for about 30 minutes, remove from the tin and cut into squares - or bars, if you prefer.

Notes

Like macarons, this is even better eaten next day - and the next and next...
Storage: up to a week in an airtight container in the fridge. Best eaten at room temperature so remove from the fridge about 20 minutes before serving.
Variation: Don't have dates? Replace dates with prunes and add the zest of an unwaxed orange (see more on oranges on my market produce guide).
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.