Matrimony Cakes
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • For the crust
  • 1½ cups quick oats
  • 1½ cups flour
  • 1 cup brown sugar
  • 1 teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 cup butter (2 sticks), cut into cubes
  • For the filling
  • 1 12oz. package of dates, pitted and chopped (about 2 cups)
  • ½ cup of granulated sugar
  • ½ cup of water
  • 2 tablespoons lemon juice
  • ¼ teaspoon of lemon zest
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 375 degrees
  2. In a small saucepan, combine the dates, granulated sugar, water, lemon juice, lemon zest, and vanilla. Bring to a boil, then lower the temperature and simmer uncovered for 15 minutes.
  3. While the filling is simmering, combine the dry ingredients. Place the oats, flour, brown sugar, baking soda, and salt into the large bowl. Add the butter and use a pastry blender or your hands to mix the butter in. I like to use my hands so I can feel the butter being distributed throughout.
  4. Pack half of the dry ingredients in the bottom of an 9x9x2 inch pan, lined with parchment paper. I like to measure out half to make sure I don't run out for the topping (about 2½ cups for the bottom). Cover with the date mixture. Then top with the remaining oat mixture (another 2½ cups).
  5. Place in the oven and bake for 30-35 minutes, until the top is golden brown.
  6. Let cool for 10 minutes and then place in the refrigerator to cool for another 30 minutes before cutting.
  7. Cut into squares and serve!
Notes
I recently tried replacing the granulated sugar with date syrup and it works out well! Just replace the ½ cup with ⅓ cup date syrup.
I've also added a teaspoon of ground cardamom to the filling which adds a lovely floral warmth.
Recipe by Six Snippets at https://www.sixsnippets.com/with-this-cake-i-thee-wed/