Brick Mill Café’s cappuccino and date slice

Brick Mill Café shares the recipe for their famous cappuccino and date slice. Serve this slice with a hot cup of tea or coffee for the ultimate afternoon treat

  • 30 mins cooking
  • Makes 16
  • Print
Brick Mill Café
1473 Main North Rd, Waikuku, North Canterbury
ph (03) 310 0629.
Open Tuesday-Sunday 8.30am-4pm.
Owners: Kathie and Janet Scott
This recipe first appeared in Food magazine.
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  • 2 eggs
  • 1 cup brown sugar
  • 175 gram butter, melted
  • 1/2 cup milk
  • 2 tablespoon strong coffee
  • 1 tablespoon sugar
  • 400 gram packet pitted dates, chopped (reserve some for topping)
  • 1 1/2 cup flour
  • 2 teaspoon baking powder
  • 2 cup icing sugar
  • 2 tablespoon strong coffee
  • 50 gram butter, melted
  • boiling water to mix


  • 1
    Preheat the oven to 150°C. Line the base of a 30cm x 20cm Swiss roll pan with baking paper.
  • 2
    Beat the eggs in a large bowl, then add the sugar, butter, milk and the coffee, combined with the tablespoon of sugar, and the dates. Mix well.
  • 3
    Sift in the flour and baking powder and mix well. Pour into the prepared pan.
  • 4
    Bake for 20-30 minutes until set and golden. Cool.
  • 5
    Combine the icing ingredients, adding just enough boiling water to make the mixture spreadable. Using a spatula, spread over the base and sprinkle with the reserved chopped dates. Cut into squares or bars.