Date and chai loaf

Sunday Tasmanian - Tassie Living - - TASTE -

1 cup ( 250ml) boil­ing wa­ter 2 chai tea bags 1 ½ cups ( 230g) pit­ted dried dates, chopped ½ cup ( 115g) pit­ted prunes, chopped 1 tea­spoon bi­car­bon­ate of soda 1 ¼ cups ( 185g) self rais­ing fl our, sifted 1 tea­spoon cin­na­mon ¾ cup ( 130g)

brown sugar 150g un­salted

but­ter, melted 1 tea­spoon vanilla ex­tract 4 eggs 1 ta­ble­spoon ic­ing sugar Pre­heat oven to 160° C. Place the wa­ter and tea bags in a medium bowl and al­low to steep for 5 min­utes. Re­move the tea bags and add the dates, prunes and bi­car­bon­ate of soda. Set aside for 10 min­utes. Us­ing a hand- held stick blender, blend un­til smooth. Place the fl our, half the cin­na­mon and the sugar in a large bowl and mix to com­bine. Add the but­ter, vanilla, eggs and date mix­ture and mix to com­bine. Pour into a lightly greased 11cm x 25cm ( 2.5- litre ca­pac­ity) loaf tin lined with non- stick bak­ing pa­per and bake for 55- 60 min­utes, or un­til cooked when tested with a skewer. Al­low to cool in the tin for 10 min­utes, be­fore turn­ing out onto a wire rack to cool com­pletely. Mix to com­bine the ic­ing sugar and re­main­ing cin­na­mon and dust over the loaf to serve. Serves 6- 8.

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