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A square of homemade polenta and date slice topped with combed chocolate ganache, served on a white plate, showing its buttery polenta pastry, rich date and sultana filling, and smooth chocolate topping.

Polenta and Date Slice

This Polenta and Date Slice is a traditional tray bake featuring a tender, buttery pastry made with fine polenta and plain flour, layered with a rich filling of simmered dates, sultanas, cinnamon, and honey. The slice is finished with a silky dark chocolate ganache, combed for a professional bakery-style finish.
The combination of fine polenta and plain flour creates a delicate, crumbly pastry, while the naturally sweet fruit filling stays soft and jam-like thanks to the dates' natural pectin and moisture-retaining properties. A touch of lemon zest brightens the flavours, and the smooth chocolate topping perfectly balances the sweetness of the fruit.
Perfect for morning tea, afternoon tea, lunchboxes, or dessert, this slice keeps well, freezes beautifully, and can easily be adapted with gluten-free, dairy-free, vegan, and lower-sugar options. With step-by-step instructions, baking science, and smart ingredient swaps, it's a timeless recipe that delivers delicious results every time.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 10 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video

Ingredients
  

Slice
  • 340 g Polenta fine
  • 180 g Plain flour
  • 12 g Baking powder
  • 250 g Castor sugar
  • 250 g Unsalted butter cubed
  • 2 Eggs 70g eggs
  • 1/2 Lemon zest
  • 33 g Honey warmed 20 seconds in the microwave
Filling
  • 3 g Cinnamon
  • 500 g Pitted dates
  • 250 g Sultanas
Ganache
  • 100 g Dark Chocolate
  • 100 g Cream

Equipment

  • 1 Slice tin. 18 x 26cm
  • 1 Oven
  • 1 stove
  • 2 Saucepans small and medium
  • 1 Spoon
  • 1 Stand Mixer
  • 1 Flat Beater
  • 1 Jug for water
  • 1 Microwave
  • 1 Bowl scraper
  • 1 Step Pallet knife
  • 1 knife
  • 1 chopping board
  • 1 Small bowl
  • 1 Spoon
  • 1 refrigerator
  • 1 citrus zester
  • 1 Comb Scraper

Method
 

  1. Set the oven to 160C
  2. Prepare a slice tin lining the tin both bottom and sides with baking paper
Filling
  1. Add the dates and sultanas to a pan on the stove and add enough water to cover the fruit.
  2. Bring to the boil and turn off. Add the cinnamon to the pot and stir to combine.
  3. Cool completely
Slice Base
  1. Combine the polenta, flour, baking powder and sugar in a mixer with a flat beater.
  2. Add the butter and mix until large breadcrumbs
  3. Add in the lemon zest and eggs and continue to mix and the crumb will become more obvious vious.
  4. Add in the warmed honey and it will come together
Making the slice
  1. Add half the mix to the base of the tin and smooth as even as possible
  2. Add the cooled date mix
  3. Add a sheet of baking paper and smooth over the remaining polenta mix.
  4. Turn on to the date mix and smooth making it even
  5. Bake for 35-40 until a light golden brown. Cover with foil if it catches and the colour turns too quickly.
  6. Cool completely before turning out of the tin
Ganache
  1. Bring the cream to the boil and pour over the chocolate
  2. Mix until smooth. Warm for 20 seconds if it hasn’t melted completely
  3. Smooth over the slice and comb before cutting into squares.

Video

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