Date and Ginger Tea Loaf
Infused with the warming flavors of spice and sweetness, this Date and Ginger Tea Loaf is a perfectly moist treat that's ideal for afternoon tea or a cozy snack. Tender pitted dates are softened in aromatic black tea, creating a rich base that pairs beautifully with bursts of chopped crystallized ginger and a hint of ground cinnamon. A buttery batter, gently folded with these bold ingredients and subtly enhanced with brown sugar and warming spices, bakes to perfection in just an hour. This loaf is not only easy to prepare but also uses everyday pantry staples, making it a go-to recipe when you're craving something special yet simple. Slice and enjoy it on its own, or spread with a dollop of butter for pure indulgence.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Hot black tea
- 100 grams Unsalted butter
- 100 grams Light brown sugar
- 50 grams Crystalized ginger, chopped
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 2 large Eggs
Instructions
Preheat your oven to 160°C (320°F) and line a 2 lb loaf tin with parchment paper.
In a medium bowl, place the pitted dates and pour over the hot black tea. Let it sit to soften the dates for at least 10 minutes.
While the dates are soaking, cream together the butter and light brown sugar until light and fluffy.
Chop the crystalized ginger finely and set aside.
In a separate large bowl, sift together the all-purpose flour, baking powder, ground ginger, and ground cinnamon.
Once the dates have softened, mash them lightly with a fork to create a chunky paste.
Add the date mixture and chopped crystalized ginger to the butter and sugar mixture. Mix until evenly combined.
Beat in the eggs, one at a time, ensuring each is thoroughly incorporated before adding the next.
Gradually fold the wet mixture into the bowl of dry ingredients, mixing gently until just combined. Do not overmix.
Pour the batter into the prepared loaf tin, smoothing the top evenly.
Bake in the preheated oven for 60 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Allow the tea loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 451.9 g | 164% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 274.5 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2013 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
