A rich citrussy loaf full of plump dates – perfect for a chilly autumn tea-time treat.
Time: 20 minutes prep and 50 minutes baking
Ingredients:
- 220g pitted Medjoul dates, chopped
- 1 tsp baking soda
- 190ml boiling water
- 100g unsalted butter, softened
- 120g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of one orange
- 1tsp ground cardamom
- 1/2 tsp cinnamon
- 180g all-purpose flour
- 1 1/2 tsp baking powder
- 0.5 tsp salt
- 100g chopped walnuts
Method:
Preheat oven to 160°C (340°F). Grease and line a loaf tin with baking paper
Place chopped dates in a bowl, sprinkle with baking soda, and pour over the boiling water. Allow to sit for 10-15 minutes till softened.
In a mixing bowl, cream together butter and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by vanilla extract, orange zest, cardamom and cinnamon.
Add the soaked date mixture and mix to combine.
In a separate bowl, whisk together flour, baking powder and salt. Gradually fold the dry ingredients into the wet mixture.
Stir in chopped walnuts.
Pour the batter into the prepared loaf tin and smooth the top.
Bake for 45 – 50 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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