Lemon and Date Cakes with Lemon Icing

Preheat the oven to 150oC.

Place the dates, baking soda and the water in a small saucepan and cook gently until the dates form a soft paste, about 10 minutes. Set aside to cool.

Cream the butter, sugar and lemon zest in a food processor until pale. Add the egg and beat well. Add the cooled date paste and process until the mixture is smooth.
Combine the flour, baking powder and the mixed spice and tip into the food processor. Using the pulse button, process until just combined.

Line the muffin tin with 9 paper cases. Divide the mixture between them.

Place in the oven and cook for about 30 minutes or until golden and a skewer inserted into the middle comes out clean. Allow to cool before icing.

Icing: Place all the ingredients in a bowl and beat until the icing is white and fluffy. Icing can be piped using a small nozzle or spooned on and a decorative effect achieved with the tines of a fork.

Un-iced cakes with keep in an air-tight container for 4-5 days. Left-over icing will keep covered in the refrigerator for a week. Makes 9 cakes