4 cups all-purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
2 tablespoons sugar
1/2 cup water (about)
For the filling:
1 kilogram pitted dates, chopped not too fine
Rind and juice of 1 lime
1 tablespoon sugar (or more, depending on the acidity of the dates)
1 teaspoon ground cinnamon
2/3 cup dried figs
1 cup chopped nuts or chestnuts
1 egg yolk
For the glaze:
1/3 cup raspberry jelly
1/2 cup confectioner's sugar, sifted
2 tablespoons freshly squeezed lime juice
4 cups all-purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
2 tablespoons sugar
1/2 cup water (about)
For the filling:
1 kilogram pitted dates, chopped not too fine
Rind and juice of 1 lime
1 tablespoon sugar (or more, depending on the acidity of the dates)
1 teaspoon ground cinnamon
2/3 cup dried figs
1 cup chopped nuts or chestnuts
1 egg yolk
For the glaze:
1/3 cup raspberry jelly
1/2 cup confectioner's sugar, sifted
2 tablespoons freshly squeezed lime juice
Make the dough: in a large bowl, sift together the flour and salt
Add the butter and mix with your fingertips or two knives until you get a crumbly mixture
Join the sugar and cold water to form a homogeneous dough
Make a ball, wrap it in aluminum foil and refrigerate for 1 hour
Make the filling: place the dates in a bowl
Add the juice, lime rind, sugar, cinnamon, dried figs, and nuts or chestnuts, and mix well
Prewarm the oven to medium-high heat (205°C)
On a flat surface, sprinkle with flour, roll out 3/4 of the dough using a rolling pin, and fill a 39x27 cm baking dish without stretching the dough
Put it in the oven and bake for about 10 minutes
Spread the filling evenly on top
Roll out the remaining dough, cut into strips, and place on the surface in a diagonal grid pattern
Baste with egg yolk
Put it back in the oven and bake for 30 to 40 minutes
Let it cool in the baking dish
To be able to remove the cake from the baking dish, line it with parchment paper that exceeds the edges, large enough to lift the cake before cutting it
Make the glaze: heat the raspberry jelly in a saucepan
Baste over the still-warm dough
Mix the confectioner's sugar with lime juice and drizzle over the cake.
