Date and gin­ger tea loaf

1 HOUR 15 MIN­UTES + COOL­ING SERVES 10 | EASY

Olive - - EXPERT -

dates 250g, pit­ted and chopped

milk 200ml vanilla ex­tract 1 tsp bi­car­bon­ate of soda 1 tsp un­salted but­ter 100g, soft­ened, plus ex­tra for the tin

soft light brown sugar 150g eggs 3 large plain flour 250g, sifted bak­ing pow­der 1 tsp ground gin­ger 1 tsp stem gin­ger in syrup 3 balls, chopped IC­ING ic­ing sugar 150g, sifted

stem gin­ger in syrup 1 ball, chopped, plus 2 tbsp syrup from the jar

• Heat the oven to 180C/fan 160C/gas 4 and line a 900g loaf tin with a long strip of bak­ing pa­per. Keep aside 2 tbsp of the chopped dates for dec­o­ra­tion. Tip the rest into a pan, pour over the milk and bring to a boil. Re­move from the heat, add the vanilla ex­tract and bi­car­bon­ate of soda, then leave to cool.

• Mean­while, beat the but­ter and sugar with elec­tric beat­ers un­til pale and fluffy. Add the eggs one at a time, en­sur­ing each is fully in­cor­po­rated be­fore adding the next. Mix in the plain flour, bak­ing pow­der and ground gin­ger. Tip in the dates with their cook­ing liq­uid and mix well. Stir in the stem gin­ger.

• Pour into the loaf tin and bake in the oven for 50 min­utes or un­til a skewer pushed into the cen­tre comes out clean. Re­move the cake from the oven to cool com­pletely.

• Once cooled, re­move the loaf from its tin and onto a serv­ing plate. To make the ic­ing, mix the ic­ing sugar with the gin­ger syrup and a splash of wa­ter, and pour gen­er­ously over the cake. Top with ex­tra chopped dates and chopped stem gin­ger to fin­ish.

PER SERV­ING 414 KCALS | FAT 11.1G SATURATES 6.3G | CARBS 70.6G | SUG­ARS 51G FI­BRE 2.4G | PROTEIN 6.6G | SALT 0.5G

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