Make a date with our delicious Date Butter Loaf Cake. Thickly cut slices of this rich, buttery cake studded with Medjool dates are just right for breakfast or tea time. Additionally, my version of butter cake uses ground almonds for extra moistness and scrumptiousness.
150g Medjool dates
250g salted butter
170g caster sugar
4 medium eggs
200g plain flour, sifted with 1 tsp baking powder
50g ground almonds
1 tsp ground cinnamon powder
Remove seeds from dates and chop up coarsely by hand.
Preheat oven to 17o deg C (fan), 180 deg C (gas). Grease base and sides of 2 loaf cake tins (20cm x 9cm x 8cm) with some melted butter. Line the base with baking paper.
Cream butter and sugar on high speed till light, fluffy and pale yellow.
Add eggs, one by one, beating well after each addition.
Dust the dates with 1 tbsp of the flour mixture.
Combine the remaining flour mixture with almonds and cinnamon.
By hand, fold in the flour mixture and dates alternately into the creamed butter/sugar mixture, ending with flour.
Pour the cake batter into the prepared loaf tins. Use a tablespoon to make the centre slightly indented to prevent cracking during baking.
Bake in preheated oven for 40-45 minutes, or till the top is golden brown. Insert a wooden skewer into the cake center. It should come out clean.
Transfer the loaf pans onto a wire rack. Stand for 5 minutes before removing from the pans. Cool completely on the rack.
Slice with a serrated knife and serve.
Known as queen of dates, Medjool have a rich, almost caramel-like taste and a soft, chewy texture which almost melts in your mouth. If you prefer a firmer, less sweet date, try using Deglet Noor, which has a delicate, sweet flavour.