Matrimonial Cake (Date Squares)
User Reviews
5
Matrimonial Cake (Date Squares)
Description
This recipe starts by simmering dates with water and brown sugar until they break down into a soft paste, then lemon juice is stirred in to add brightness and balance the sweetness. The oat shortbread is prepared by creaming butter and sugar, then mixing in oats, flour, baking soda, salt, and vanilla to form a crumbly dough.
Half of the oat mixture is pressed evenly into a greased baking tin to form the base. The cooled date filling is spread evenly over this layer. The remaining oat mixture is sprinkled on top as crumbs and gently pressed down to hold together during baking. The bars bake until golden and set, resulting in firm yet tender slices with a chewy date center surrounded by a crisp oat crust.
Often eaten best a day or more after baking, the flavors meld and the texture becomes more harmonious. The cake stores well for up to a week refrigerated and should be brought to room temperature before serving for ideal texture. Variations include substituting prunes for dates and adding orange zest. This recipe is best made using precise measurements and digital scales for consistency.
Ingredients
Date Filling
- 255 g (9 oz/2 cups) dates either in a block or separate in packets, pitted
- 110 ml (4 fl oz/½ cup) water boiling
- 1 tablespoon brown sugar optional, soft, light
- 1 lemon lemon juice only
Oat Shortbread
- 110 g (4 oz/½ cup) butter softened, unsalted
- 100 g (3.5 oz/½ cup) brown sugar soft, light
- 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)
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
- Matrimonial Cake improves in flavor and texture after resting, so allow to sit overnight before serving.
- Store in an airtight container in the refrigerator for up to one week to maintain freshness.
- Best served at room temperature; remove from fridge about 20 minutes before eating.
- If dates are unavailable, prune puree with orange zest can be used as a substitute filling.
- Use digital kitchen scales for precise measurement of ingredients for consistent results.
User Reviews
Overall Rating
5
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