Strawberry Shortcake

Ingredients

• 8 pitted Medjool dates
• 135g / 4.76oz Wholemeal plain flour
• 50g / 1.76oz Almond meal
• 3 tsp Cocoa powder
• 1 tsp Baking powder
• Pinch Salt
• 1 tsp Vanilla bean paste
• 125ml / 4.23fl oz mild-flavoured Extra virgin olive oil
• 1 Orange juice
• 1 tbsp Pure maple syrup
• 1/4 tsp Balsamic vinegar
• 250g / 8.82oz sliced Strawberries
• Grated Dark chocolate

Preparation

1. Soak 8 pitted Medjool dates in boiling water for 10 minutes, then drain.
2. Preheat the oven to 160°C (320°F). Line the base of a 22 cm (8.7 inches) round spring-form cake tin with baking paper.
3. Blend 135g (4.76oz) wholemeal plain flour, 50g (1.76oz) almond meal, 3 tsp (15g) cocoa powder, 1 tsp (5g) baking powder, and a pinch of salt in a food processor until combined.
4. Add 1 tsp (5g) vanilla bean paste and then the soaked dates, one at a time.
5. Slowly pour in 125ml (4.23fl oz) mild-flavoured extra virgin olive oil and process until combined.
6. Tip the mixture into the lined tin and press it evenly over the base and a third of the way up the side.
7. Bake the tart shell for 20 minutes. Remove from the oven and set aside to cool in the tin.
8. Combine the juice of 1 orange, 1 tbsp (20g) pure maple syrup, and 1/4 tsp (1g) balsamic vinegar in a small saucepan and cook over medium-low heat until reduced by half. Strain through a sieve.
9. Arrange 250g (8.82oz) sliced strawberries in the shell and brush them with the glaze.
10. Sprinkle the grated dark chocolate over the strawberries.