Thursday, 4 May 2017

coconut, date & raisin loaf - plus news!

It’s been a couple of months since my last post and I’ve returned with some wonderful news. As some of you may know I’m writing a cookbook! It’s something I’ve been working on for almost a year – hence my AWOL status! When I’m not writing and testing recipes for the book I sneak in a few treats for myself and family and friends. This loaf cake is super easy and comfortingly good. I made it with store random cupboard ingredients but it worked fine. My sister’s friend came over, so I thought why not use her visit as an excuse to bake (not that I ever need an excuse!)


The cake is fruity and fragrant and best of all it has a sugared topping, which adds a perfect crunch. Just sweet enough - and I like to tell myself fairly healthy – which I guess it is. My test kitchen has produced tons of delicious recipes and I can’t wait to share updates on the book. Until then, bake this cake, invite friends over and have yourself an old fashioned afternoon tea!  

Ingredients 
100g soft pitted dates
50g dessicated coconut
50g raisins
2 medium free range eggs
150ml rapeseed oil
50ml milk
4tbs honey
4tbs brown sugar, plus more for topping
200g self raising flour
½ tsp salt
½ tsp cinnamon
½ tsp mixed spice
¼ tsp ground ginger
1 tsp vanilla extract

Method
Pre-heat your oven to 180c (160c fan) and grease and line a loaf tin. Soak the raisins in hot water in a small bowl and set aside.

Whisk eggs with the milk, salt and oil in a bowl until well combined. Add the sugar and honey and slowly incorporate the flour. Add the spices and vanilla and mix well.

Chop the dates into small pieces and add to the batter along with the coconut. Drain the raisins and add them in and stir everything through, until just combined.  

Pour into the prepared tin and bake for 45-50 minutes until deep golden. You can check if the cake is cooked through by inserting a toothpick into the centre. If it comes out clean it’s done. If not return to the oven for another 10 minutes.




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