Speedy Date Slice Recipe
Ingredients
| 90 g/3 oz polyunsaturated margarine | ||
| 3/4 cup / 185 g/6 oz raw sugar | ||
| Egg | 1 | |
| 155 g/5 oz chopped dried dates | ||
| 1 cup / 125 g/4 oz self-raising flour | ||
| 1/2 cup / 60 g/2 oz muesli | ||
| Sunflower seeds | 2 Tablespoon | |
| 2 tablespoons chopped green pumpkin seeds | ||
| Poppy seeds | 1 Tablespoon | |
| 1/2 cup / 100 g/3 1/2 oz low-fat natural yogurt | ||
| LEMON ICING | ||
| 2 teaspoons polyunsaturated margarine | ||
| Hot water | 2 Tablespoon | |
| Lemon juice | 4 Tablespoon | |
| 2 cups / 315 g/10 oz icing sugar, sifted | ||
Directions
1. Place margarine and sugar in a bowl and beat until light and fluffy. Beat in egg, then stir in dates, flour, muesli, sunflower seeds, pumpkin seeds, poppy seeds and yogurt.
2. Spoon mixture into a lightly greased and lined shallow 18 x 28 cm/7 x 11 in cake tin and bake for 25 minutes or until firm and golden. Cool in tin.
3. To make icing, stir margarine into hot water until melted, then stir in lemon juice. Add icing sugar and beat until smooth. Spread evenly over cooled slice. Allow icing to set then cut into fingers or squares.
2. Spoon mixture into a lightly greased and lined shallow 18 x 28 cm/7 x 11 in cake tin and bake for 25 minutes or until firm and golden. Cool in tin.
3. To make icing, stir margarine into hot water until melted, then stir in lemon juice. Add icing sugar and beat until smooth. Spread evenly over cooled slice. Allow icing to set then cut into fingers or squares.
Chef
