Date & Orange Loaf
Moist, full of flavour and such a simple recipe, I know this loaf will become a favourite after just the first mouthful.
Ingredients 12
melted butter, extra, to grease
1 orange, zest finely grated, peeled, seeded, and chopped
220 g brown sugar, firmly packed
80 g butter, melted
1 egg, at room temperature
170 ml milk
100 g dried pitted dates, chopped
150 g wholemeal plain flour (all-purpose flour)
75 g plain flour (all-purpose flour)
1 1⁄2 tsp baking powder
1⁄2 tsp bicarbonate of soda (baking soda)
icing sugar (confectioners’ sugar), to dust
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Method 4
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Grease a 9 cm x 19 cm (3½ in x 7½ in, base measurement) loaf (bar) tin with melted butter and line the base and two long sides with one piece of baking paper.
Put the and flesh, , , and in the bowl of a food processor and process until well combined and smooth. Add the and and process until just combined. Add the , , and and pulse until just combined.
Pour the cake batter into the prepared tin and smooth the surface. Bake in the preheated oven for 50 minutes or until a skewer inserted in the center comes out clean.
Leave the loaf to stand in the tin for 5 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar and serve in slices.
BakeClub's tips
This loaf will keep in an airtight container at room temperature for up to 5 days, but after the first day it is best toasted and eaten plain or spread with butter.
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Notes
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