-
Preheat oven to 180C, grease 2 x 18cm
sandwich tins, line with greaseproof paper and grease paper.
-
Beat eggs, gradually beat in sugar and
continue beating until thick and creamy.
-
Mix together ground almonds and dates
and fold in gently.
-
Turn into prepared tins and bake for
35-40 minutes or until cooked when tested.
-
Remove from tins and leave until next
day.
-
Join together with a layer of jam and
top with glaze.
-
To prepare glaze: heat all ingredients
in a small pan.
-
Stir over gentle heat until butter has
melted and ingredients are well mixed.
-
Pour over top of cake and quickly
spread with a spatula.
-
Serve with sweetened sour cream on the
side.
