Black Tea Date Loaf
Enjoy a moist and easy Black Tea Date Loaf, richly infused with black tea and sweet dates, perfect with your favorite tea or coffee!
Servings 12 slices
Calories 193kcal
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
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.
Nutrition
Calories: 193kcal | Carbohydrates: 46g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 102mg | Potassium: 271mg | Fiber: 3g | Sugar: 28g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg