Pressed Date and Almond Cakes

Skillet-softened dates and ginger fold into toasted almonds for pressed cakes with a buttery salt edge. In Salt Slabs & Evening Millet they recall Taghaza caravan rations, where supper was measured in water and dates under the salt flats' glare.

Serves 4

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Ingredients

• 2 cups dates
• 1 cup almonds
• 3 tbsp butter
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/4 cup water

Instructions

1. 1Pit dates and roughly chop. Toast almonds until fragrant then chop finely.
2. 2In a skillet warm water, butter, chopped dates, ginger and salt until dates soften into a thick paste, about 8 minutes.
3. 3Remove from heat and stir in chopped almonds until evenly mixed.
4. 4While still warm press mixture firmly into a small greased pan or onto parchment to 1-inch thickness. Cool completely, then cut into squares or diamond shapes.