oaty date, orange and cardamon squares
I used to detest the taste of cardamon - particularly when I crunched a whole one in a curry. Just as I've acquired the taste for coriander, cardamon has grown on me too. My friend from Baghdad adds the seeds from a couple of cardamon pods to a pot of tea which then release their beautiful aroma into the brew. It seemed to be the perfect Persian spice for these bars. I use a silicon baking tray about 23cm square. If you use a baking tin, line it with baking paper. Makes about 16 good sized squares.
Recipe type: Baking
Serves: 16 generous squares
- 150g pitted dates - cut each in half to check there aren't any pits remaining
- one medium orange (about 200g), unpeeled, cut into chunks, any seeds removed
- one tablespoon golden syrup
- black seeds from five cardamon pods
- 125g butter
- three quarters of a cup of raw sugar
- one large egg
- one cup wholemeal flour
- one teaspoon baking powder
- one cup rolled oats
- Pre-heat the oven to 180 degrees C.
- Cream the butter and sugar.
- Add the egg and beat again.
- Add the flour, oats and baking powder to the creamed mixture.
- Divide mixture roughly into two portions.
- Press one portion evenly into the base of your tin.
- Put the dates, orange, syrup and cardamon seeds into a blender goblet and
- Process until smooth.
- Spread mixture gently in an even layer over the base in the tin.
- Crumble the remaining portion of the base mixture over the top of the date filling
- Spread it gently to make a top layer.
- Bake for 25-30 minutes until golden brown.