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CategoryDifficultyBeginner

This recipe has been a favourite for years. It's best eaten warm with lashings of butter and of course with a cup of tea (or coffee). It lasts for up to three dates in a sealed container or it freezes well.

It's not a big cake so you could easily double the recipe and if using an Omnia oven you must double the recipe otherwise it won't fill the mould.

Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 100 g stoned dates, chopped
 ½ tsp bicarbonate of soda (baking soda)
 finely grated rind of 1/2 lemon
 100 ml hot tea
 40 g unsalted butter, plus extra for greasing tin
 70 g light brown sugar (white is okay too)
 1 small egg
 125 g self raising flour
 25 g chopped walnuts, plus walnut halves to decorate

1

Preheat the oven to 180C (160C fan). Grease a loaf tin or omnia tin (if using the silicon ring there's no need to grease it).

2

First, make the hot tea, remove the teabag then add dates, bicarbonate of soda and lemon rind. Leave to soak for 10 minutes, until soft.

3

Cream together the butter and sugar until light and fluffy, then beat in the egg. Stir in the date mixture.

4

Fold in the flour, then fold in the walnuts. Put the mixture into the prepared cake tin and spread evenly. Top with the walnut halves spread evenly.

Walnut and Date Tea Loaf Uncooked

5

If using an oven bake in the preheated oven for about 25 minutes and test for doneness by putting a knife in. If it comes out clean it's done, otherwise give it another 5 minutes or until firm and golden brown. Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.

If using an Omnia oven, don't pre-heat, keep the gas low and keep an eye on the cake. It should take about 45 minutes but test after 35 minutes. You might need to turn the flame up five minutes before it is finished cooking to give some colour to the top.

Ingredients

 100 g stoned dates, chopped
 ½ tsp bicarbonate of soda (baking soda)
 finely grated rind of 1/2 lemon
 100 ml hot tea
 40 g unsalted butter, plus extra for greasing tin
 70 g light brown sugar (white is okay too)
 1 small egg
 125 g self raising flour
 25 g chopped walnuts, plus walnut halves to decorate

Directions

1

Preheat the oven to 180C (160C fan). Grease a loaf tin or omnia tin (if using the silicon ring there's no need to grease it).

2

First, make the hot tea, remove the teabag then add dates, bicarbonate of soda and lemon rind. Leave to soak for 10 minutes, until soft.

3

Cream together the butter and sugar until light and fluffy, then beat in the egg. Stir in the date mixture.

4

Fold in the flour, then fold in the walnuts. Put the mixture into the prepared cake tin and spread evenly. Top with the walnut halves spread evenly.

Walnut and Date Tea Loaf Uncooked

5

If using an oven bake in the preheated oven for about 25 minutes and test for doneness by putting a knife in. If it comes out clean it's done, otherwise give it another 5 minutes or until firm and golden brown. Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.

If using an Omnia oven, don't pre-heat, keep the gas low and keep an eye on the cake. It should take about 45 minutes but test after 35 minutes. You might need to turn the flame up five minutes before it is finished cooking to give some colour to the top.

Walnut and Date Tea Loaf