Almond Easter cake with dates

By • March 30, 2013 0 Comments

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Almond Easter cake with dates


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Makes 1 pie

  • 200g flour
  • 1 pinch salt
  • 125g cold butter
  • 3 tablespoons sugar
  • 1/2 lemon, zest and juice
  • 400 milliliters almond soy milk
  • 1 pinch salt
  • 4 tablespoons semolina
  • 50g butter
  • 3 tablespoons sugar
  • 3 tablespoons ground almonds
  • 3 tablespoons chopped dates
  • 1 packet vanilla sugar
  • 1 tablespoon baking powder
  • 3 tablespoons soy flour
  1. For the dough: stir together 200g flour, salt and 125g cold butter. Add lemon zest and sugar and knead everything together by hand. Form a ball and chill in the refrigerator for 30 minutes
  2. For the filling, heat the soymilk and salt, stir in semolina. Cook for 10-20 minutes on low heat, stirring occasionally with a whisk
  3. Preheat oven on 420F
  4. Remove soymilk from heat and add the butter to let it melt. Now add lemon juice, sugar, ground almonds, dates, vanilla sugar, baking powder. Stir well to combine.
  5. Grease a round pie pan. Roll out the dough on the bottom and sides (1.5 inches). Prick the bottom of the dough with a fork. Pour in the filling
  6. Bake for 20-30 minutes. Let cool before serving

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