serves 10


  • 420 g (750 ml) cake flour
  • 120 g (250 ml) cornflour
  • 2 ml salt
  • 360 g (390 ml) butter
  • 2,5 ml cream of tartar
  • 100 ml ice-cold water

Sieve the flour, cornflour and salt together. Rub butter into the mixture until crumbly. Dissolve cream of tartar in water and add to flour mixture. Combine until dough forms a ball. Cover ball in clingwrap and refrigerate until required. Take it out of the fridge 15 minutes before you want to roll it. Butter a loose-based cake tin of about 23 cm and line it with the rolled dough.


  • 5 ml cinnamon
  • 500 g dates, stoned and roughly chopped
  • 50 ml brandy
  • 175 g (190 ml) butter
  • 250 ml caster sugar
  • 3 big eggs
  • 70 g (125 ml) cake flour, sieved
  • 175 g pecan nuts, finely ground
  • 4 egg whites
  • 50 g almond flakes, to sprinkle on top

Preheat oven to 180 °C. Sprinkle cinnamon over the dates. Heat brandy and pour it over dates. Cream butter and sugar until light and creamy. Add the eggs one by one and beat well after every addition. Fold flour, pecan nuts and dates into butter mixture. Beat egg whites until soft peaks form and fold in lightly. Evenly spoon the filling onto crust. Bake for 20 minutes. Sprinkle almond flakes over and bake for another 20 minutes until done. Serve with custard or flavoured cream.

To drink
Oranjerivier Wynkelders Red Muscadel