Serves 10
I love going to the Blue Mountains and I love staying at Shelton Lea, my all time favourite B&B, not least because Jenny the hostess with the mostest, always leaves us the most delicious baked goods. Once the baked goods are in my belly, Jenny’s recipes usually make it on to the blog and this recipe is one such example!
This date loaf is dense but not dry, fruity and just a little bit nutty. But it’s the maple syrup drizzle and the crunchy nuts that top it off sets this loaf apart. Best enjoyed warm or lightly toasted with a slather of butter, I promise you, if you use your loaf and make this bake, everyone will go nuts for it!
Ingredients – Traditional
1 cup dried pitted dates, chopped
1 cup packed brown sugar
60g butter
1 teaspoon bicarbonate of soda
2 cups self raising flour
1 cup cold water
1 egg, beaten lightly
1 cup walnuts, roughly chopped
1 teaspoon mixed spice
2 tablespoons maple syrup
How to
- Pre-heat oven to 170C / 150C fan-forced. Lightly a 10cm x 20cm loaf pan and line with baking paper, making sure there is a 2cm overhang over the sides.
- Put dates, sugar, butter, bicarb and water into pan over a medium heat and stir until the butter melts.
- Bring to the boil and remove from heat. Cool for 10 minutes.
- Sift flour and mixed spice into bowl to combine. Fold the dry ingredients and the egg into the date mixture . Add the walnuts if you want them in the cake or save them to put them on top, I like to hedge my bets and do a bit of both.
- Spoon mixture into pan and smooth the top.
- Bake for 50- 60 minutes or until a skewer inserted into the centre of the loaf comes out clean. .
- Prick cake all over with a skewer and drizzle the maple syrup over the top. Stand the cake in the tin until all the syrup has been absorbed.
Ingredients – Thermomix
120g walnuts
160g pitted dates
1 cup packed brown sugar
60g butter
1 teaspoon bicarbonate of soda
300g self raising flour
250g cold water
1 teaspoon mixed spice
1 egg
2 tablespoons maple syrup
How to
- Pre-heat oven to 170C / 150C fan-forced. Lightly a 10cm x 20cm loaf pan and line with baking paper, making sure there is a 2cm overhang over the sides.
- Place walnuts into bowl and chop for 2-3 seconds on speed 4 until roughly chopped. Set aside.
- Place dates into TM bowl and chop for 3 seconds on speed 7.
- Add sugar, butter, bicarb and water and heat for 3 minutes at 70 degrees on speed 1. Check butter has melted.
- Heat the mixture for a further 3 minutes on Varoma speed 1. The mixture will froth almost to the top of the jug but don’t worry, it’s all good! Allow the mixture to cool for 10 minutes.
- Add the flour, mixed spice and egg to the TM bowl. Add the walnuts if you want them in the cake or save them to put them on top, I like to hedge my bets and do a bit of both. Mix on reverse speed 3 until just combined.
- Pour the mixture into pan and smooth the top.
- Bake for 50- 60 minutes or until a skewer inserted into the centre of the loaf comes out clean. .
- Prick cake all over with a skewer and drizzle the maple syrup over the top. Stand the cake in the tin until all the syrup has been absorbed.
