240 gms unsalted butter, cut into small cubes
2 cups plain flour, sifted
220 g cream cheese, chilled
2 tbsp. sour cream
Pinch sea salt
1 cup dried figs
1 cup pitted dates
1 cup sugar
1 cup water
1 ½ cups almond meal
1 large egg, beaten
Preheat oven to 160C.
For the filling, combine figs, dates, sugar, water, & salt in a medium saucepan
& bring to the boil over a medium heat reduce the heat & simmer for around 5
minutes or until syrupy. Remove the pan from the heat and allow to cool.
Meanwhile, to make the dough, combine the butter, flour in food processor &
process until junks of butter are broken up & mixture has taken on consistency of
Transfer to a mixing bowl, add salt, cream cheese & sour cream & mix together
vigorously with your hands, breaking up the cream cheese & working it into the
flour with your fingers until the mixture just comes together.
Turn out onto a well floured surface and work the dough into a ball.
Line and grease a springform tin and roll the dough into a disc the same size as
the bottom of the tin. Press the circle of dough into the tin and set aside.
Add the almond meal to the fig and date syrup, mix until all the ingredients are
Spoon the mixture on top of the dough in the cake tin making sure to completely
Bake in the oven for 40 minutes or until pastry is cooked and topping is set.
Dust with icing sugar and serve.