Preparation:

Chop the dates and place them in a saucepan, pour in 250 ml of water, and bring to a boil. Add one teaspoon of baking soda, mix everything, and set aside to cool. In a bowl, whip 125 g of butter until fluffy. Add one egg and the completely cooled date mixture (including the liquid). Sift 185 g of flour mixed with baking powder into the bowl. Stir everything thoroughly with a spoon. Transfer the dough into a baking pan and bake for about 40 minutes at 180ºC.

Foie gras – take the liver out of the fridge 5 minutes before frying. Cut it into slices about 1.5 to 2 cm thick. Fry on a hot pan in goose or duck fat for 2–3 minutes on each side until nicely browned.

Wash, peel, and slice the pears, removing the cores. Quickly sauté the fruit in heated mead honey in a pan.

Place the foie gras on pieces of the date cake, decorating with pear slices and crushed walnuts and pistachios.