So this week I made some amazeball recipes and I would love to share with you my very favourite.
I initially decided to make the Date loaf because Sienna had “I want to make a cake” on repeat mode and so I had to oblige before I went completely batshit crazy. But… ingredients were minimal and so I rummaged through the pantry.
And so I decided to make a loaf because they’re ultimate minimal ingredient cake of all cakes.
So I found this great little recipe in “Around the World in 80 Dishes” – a book I once saw and fell in love with and hence bought. It’s a collection of recipes from various chef’s and it is absolutely divine.
As is this loaf, so hold on to ya hats!
Now one thing that was pleasantly surprising about this loaf is how little sugar it included. But in saying that you need a lot of dates and they are pretty high in sugar. So let’s just avoid talking about nutritional content. I don’t want to talk about it, ok?
On a side note, due to my minimal ingredients situation I used margarine (!) and almonds (!) to replace butter and pecans. And to all you “margarine is not a replacement” snobs, it turned out fine. And its *probably* healthier because of it too.
200g Pitted Dates – Chopped (I used dried)
1 teaspoon Bicarbonate of soda
250ml strong arabica coffee
2 tablespoons softened butter
2 tablespooons white sugar
1 free range egg, beaten
1 teaspoon vanilla extract
150g plain flour
1 teaspooon pecan nuts, chopped
Preheat your oven to 180 degrees C
Grease a 20 x 10cm loaf tin and line with baking paper
Put chopped dates into a bowl and sprinkle with bicarb soda Bring coffee to boil (or use hot coffee from an espresso machine) and pour over dates then set the bowl aside
In another bowl, vigorously mix the butter, sugar and egg until well blended – either by hand or by a hand held whisk. Using a metal spoon, blend in the vanilla extract. Add flour and salt and gently blend and then finally fold in the chopped pecan nuts and the date and coffee mixture. Pour into the prepared loaf tin.
Place in the centre of the oven and bake for approximately 1 hour or until the top of the loaf springs back when lightly pressed. When the cake is ready, let it stand for a few minutes before removing the tin, peeling off the baking parchment and leaving to cool on a wire rack.
Serve with salty butter and ENJOY!