Almond Meringue Delight
|Dates||1 Cup (16 tbs), chopped|
|Hot water||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Cake flour||1 1⁄2 Cup (24 tbs), sifted then measured|
|Baking powder||1 Teaspoon|
|Eggs||2 , separated|
|Butter||1⁄4 Cup (4 tbs)|
Cook together to a smooth paste; set aside to cool.
Cream butter; add sugar and cream thoroughly.
Add well beaten egg yolks and vanilla.
Fold in mixed and sifted dry ingredients.
Spread batter on well greased 9"x9" cake pan.
Cover with date mixture.
Make a meringue by beating egg whites stiff.
Add pinch salt, 1/4 cup fine sugar and spread over mixture.
Top with slivered almonds and bake at 300° F. for 50 minutes.
Cool in pan, then cut in squares.