English Breakfast Tea Cake (Gluten & Dairy Free)
Enjoy a slice of English Breakfast Tea Cake, gluten-free and dairy-free, perfect with your favorite tea or coffee!
Servings 12 slices
Ingredients
- 1 3/4 cups boiling water
- 4 English Breakfast 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.) gluten-free all purpose flour, or regular all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
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, discard the tea bags and pour water over the dates, ensuring they are well covered, and allow to soak for 10 minutes.
- Combine Wet Ingredients: To the soaked dates, (keep the liquid, do not discard) add the sugar and whisk until well combined. Then, whisk through the egg until fully incorporated.
- Mix Dry Ingredients: Sift flour, baking powder, baking soda, and allspice 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.
- Transfer Batter: Pour the batter into the prepared baking pan, smoothing out the top.
- Bake: 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, ideally with a spread of butter or your favorite accompaniment.
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.