date and tea loaf
- 2½ cups (450g) chopped fresh (medjool) dates
- 1 teaspoon bicarbonate of soda
- ¾ cup hot brewed English breakfast tea
- 150g unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 eggs
- 2 medium Granny Smith (green) apples, peeled and grated
- 1¼ cups (185) self-raising flour, sifted
- ½ cup (90g) brown sugar
unsalted butter, extra, to serve
- icing sugar, for dusting
- Preheat oven to 160°C. Place 1½ cups of the dates, bicarbonate of soda and tea in a bowl and set aside for 5–10 minutes or until dates are softened.
- Using a hand-held stick blender, blend the date mixture until smooth. Place the date mixture, remaining dates, butter, eggs, vanilla, apple, flour and sugar in a large bowl and stir until combined.
- Spoon the mixture into a greased 10cm x 21cm (10-cup-capacity) loaf tin lined with non-stick baking paper. Bake for 55–60 minutes or until cooked when tested with a skewer.
- Allow to cool in tin for 10 minutes before turning out onto a wire rack to cool completely. Serve with butter. Serves 6–8.
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