Date Slice with Lemon Icing

Old fashioned Date Slice with Lemon Icing is a delicious and classic recipe! A baked date and coconut base topped with zesty lemon glaze.

5 from 1 vote

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Course: sweet

Cuisine: Slices

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 225kcal

Cost: $5

Preheat oven to 170 degrees celsius (fan-forced). Grease and line a square slice 20cm baking tin with baking paper.
Melt the butter and golden syrup in a microwave-safe bowl on 50% power for 1-2 minutes or until melted.
Sift the flour and baking powder into the bowl with the melted butter. Add the caster sugar, coconut and chopped dates.
Mix until well combined.
Press firmly into slice tin. Place into the oven for 20 minutes or until lightly golden.
To make the lemon icing, sift the icing sugar into a bowl and add enough lemon juice to make the glaze spreadable (but not too runny). Beat with a wooden spoon until smooth and combined.
Spread the lemon icing over the still warm slice.
Stand at room temperature for 30 minutes or until icing has set.
Cut into pieces. Serve.

Preheat oven to 170 degrees celsius (fan-forced). Grease and line a square slice 20cm baking tin with baking paper.
Weigh dates into the Thermomix bowl and roughly chop by pressing Turbo 5-6 times. Set aside.
Melt the butter and golden syrup together for 2-3 minutes, 80 degrees, Speed 2 (or until melted).
Weigh in the dry ingredients (including the chopped dates). Mix for 10-15 seconds on Reverse, Speed 2, or until well combined.
Press firmly into slice tin. Place into the oven for 20 minutes or until lightly golden.
To make the lemon icing, place the icing sugar into a clean and dry Thermomix bowl. Sift by pressing Turbo 5-6 times. Scrape down the sides.
Add the lemon juice and mix for 30 seconds on Speed 5 until smooth and combined (scraping down the sides occasionally). Add extra lemon juice if required - the icing should be spreadable but not too runny.
Spread the lemon icing over the still warm slice.
Stand at room temperature for 30 minutes or until icing has set. Cut into pieces.

RECIPE NOTES & TIPS

Use dried pitted dates, not fresh Medjool dates - dried dates just need to be finely chopped.
The slice mixture may seem a little crumbly when mixed, that's ok - it will come together once you press it firmly into the baking tin.
If the top of the slice is browning - place a sheet of foil over it and continue to bake.
You may need to add a little extra lemon juice to the icing if it's too thick. It should be spreadable but not trunny.
Storing - lemon date slice can be stored in an airtight container at room temperature for up to 5 days.
Freezing - freeze either the whole slice (iced or uniced), or freeze individual pieces. Wrap well and freeze in an airtight container for up to 3 months.