Description
This classic English Date & Walnut Tea Loaf is a moist, comforting cake perfect for enjoying with a cup of tea. Made with sweet dates and crunchy walnuts folded into a spiced, tender batter, it’s an ideal treat for afternoon tea or a cozy snack.
Ingredients
Scale
Main Ingredients
- 200g pitted dates, chopped
- 100g walnuts, chopped
- 250g all-purpose flour
- 150g sugar
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100ml milk
- 50g butter, melted
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it is at the right temperature for baking the loaf evenly.
- Prepare the Loaf Tin: Grease and line a loaf tin with parchment paper or butter to prevent the loaf from sticking during baking.
- Chop Dates and Walnuts: Chop the pitted dates and walnuts into small pieces so they distribute evenly throughout the loaf.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt until well mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter until smooth and well combined.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and gently fold the mixture together. Then fold in the chopped dates and walnuts carefully to distribute evenly without overmixing.
- Fill Loaf Tin: Pour the batter into the prepared loaf tin and spread it out evenly.
- Bake the Loaf: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully baked.
- Cool the Loaf: Allow the loaf to cool in the tin for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the dates are pitted before chopping to avoid any hard bits in the loaf.
- You can substitute walnuts with pecans or almonds if preferred.
- For a moister loaf, soak the dates in warm tea or water for 10 minutes before using.
- Store leftover tea loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Serve slices warm or at room temperature with butter or jam for extra indulgence.
