Tunisian date cake

Ingredients for 1 servings:

• 250 g date(s), fresh
• 100 g nuts
• 100 g almonds
• 1 tbsp honey
• 80 g sugar
• 60 g butter
• 4 eggs
• 1 pinch of vanilla, scraped out pulp
• 1 tbsp orange juice
• 30 g starch flour
• 200 g powdered sugar
• 1 lemon(s), juice
• 1 egg white
• Date(s) for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pit and chop the dates. Finely chop the nuts and almonds. Mix the dates, nuts, almonds, honey, sugar, and melted butter well. Separate the eggs. Beat 4 egg yolks until frothy, add the vanilla and orange juice, and carefully stir in the cornstarch and the date mixture. Beat the egg whites until stiff peaks form and fold into the mixture. Pour the batter into a buttered springform pan and bake at 220°C for 20 minutes. Then reduce the heat and bake the cake for a further 15 minutes at 200°C. Let cool. Glaze: Mix the icing sugar, lemon juice, and egg whites well and pour over the cake. Press date halves into the still-soft glaze to form a ring.