Black Tea Date Loaf
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This Black Tea Date Loaf Recipe blends rich flavors of steeped black tea and sweet dates into a delightful moist loaf. Perfect for gatherings or a relaxing afternoon snack, its sophisticated yet straightforward preparation makes it a favorite for any occasion!
Black Tea Date Loaf Recipe
This enticing black tea date loaf is the perfect accompaniment to a hot cup of tea.
Infused with the robust flavors of black tea, this loaf features chopped dates steeped in a strong tea brew, enhancing its moist texture and deep, rich flavor.
It’s moist, tender, and perfect when served with a spread of butter. Pack it into lunchboxes or enjoy it during afternoon tea with family and friends!
Can I use loose leaf black tea?
Yes, you can use 4 tablespoons of loose leaf black tea to make this loaf recipe. Steep the loose tea leaves directly in the boiling water instead of using tea bags. Then strain out the leaves before pouring the water over the dates.
Essential Ingredients
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Must Have Tools
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How fine should the dates be chopped for the cake?
The dates should be chopped into small chunks to ensure they blend well with the other ingredients and provide a good texture throughout the cake. I like to chop my dates in the food processor!
Can I substitute the black tea bags with a different type of tea?
Yes, you can substitute black tea bags with another type of tea for a different flavor profile. Earl Grey or chai tea bags are excellent choices that blend well with the dates in this recipe.
How to store black tea cake
Store: In an airtight container at room temperature for up to 3-4 days or refrigerated for 4-5 days. Bring the cake to room temperature before enjoying.
Freeze: Wrap the whole loaf or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
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Best date recipes
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Black Tea Date Loaf
Ingredients
- 1 3/4 cups boiling water
- 4 Black tea bags
- 2 1/2 cups dried pitted dates
- 1/2 cup packed light brown sugar, how to measure brown sugar
- 1 large egg, at room temperature
- 1 3/4 cups (210g / 7.41 oz.) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat Oven & Prep Pan: Set your oven to 180ºC (350ºF). Prepare a 9-inch x 5-inch rectangle baking pan by lining it with parchment paper. For non-stick pans, grease with soft butter, line only the base with parchment, and dust the sides with a light layer of flour for smooth cake edges. Set aside.
- Steep Tea: Pour boiling water into a large heatproof jug, add tea bags, and steep for 10 minutes.
- Prepare Dates: While the tea steeps, pulse dates in a high-speed food processor until they are chopped into small chunks. Alternatively, chop the dates manually with a sharp knife.
- Soak Dates: Transfer the chopped dates to a large mixing bowl. Once the tea is ready, pour it over the dates, ensuring they are well covered, and allow to soak for 10 minutes.
- Combine Wet Ingredients: To the soaked dates, add sugar and whisk until well combined. Then, whisk through the egg until fully incorporated.
- Mix Dry Ingredients: Sift flour, baking powder and baking soda directly into the wet mixture. Use a silicone spatula to gently fold the ingredients until just combined, ensuring there are no large pockets of flour.
- Bake: Pour the batter into the prepared baking pan, smoothing out the top. Bake for 40-43 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Enjoy the cake warm or cold with a spread of butter!
Notes
Nutrition
