Summary

Ingredients

• 250 g date (s), fresh
• 100 g nuts
• 100 g almond (s)
• 1 tablespoon honey
• 80 g suar
• 60 g butter
• 4 egg (s)
• 1 pinch vanilla, scraped out pulp
• 1 tablespoon orange juice
• 30 g cornstarch
• 200 g powdered suar
• 1 lemon (s), juice it
• 1 egg white
• Date (s) to decorate

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Instructions

1. Core and chop the dates. Finely chop the nuts and almonds. Mix the dates, nuts, almonds, honey, sugar and melted butter together well.
2. Separate the eggs. Beat 4 egg yolks until foamy, add vanilla and orange juice, carefully stir in the cornstarch and date mixture. Beat the egg whites until stiff and fold into the mixture.
3. Pour the dough into a buttered springform pan and bake at 220 degrees for 20 minutes. Then reduce the heat and bake the cake for another 15 minutes at 200 degrees. Let cool down.
4. Glaze: Mix the icing sugar, lemon juice and egg white well and pour over the cake. Press half dates in a wreath shape into the glaze, which is still soft.