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Something about this loaf feels warm, hearty and festive but it's a great staple fruit loaf throughout the year.
Ingredients:
225gms self raising flour
225mls boiling water
160gms light brown sugar
120gms chopped pitted dates
55gms chopped walnuts
55gms unsalted butter (softened)
1tsp bicarbonate of soda
1tsp ground mixed spice
1 egg (beaten)
Method:
Preheat oven to 150⁰C
Place the dates, butter and bicarbonate of soda in a bowl and pour over the boiling water. Mix gently and then leave to cool. Prepare a 2lb loaf tin by greasing and lining with parchment paper.
In a separate bowl, place the walnuts & sugar, and sift in the flour. Mix to combine and then add to the cooled date mixture along with the beaten egg. Mix well and then transfer to the prepared tin.
Bake for appx 65-75 mins. A skewer inserted should come out clean. Once ready take out the oven, and transfer to a wire rack to cool.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.