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Coffee and date loaf




Source of Recipe


australian women's weekly


List of Ingredients




2 cups (385g) plain flour
3 teaspoons baking powder
pinch salt
° cup (120g) caster sugar
¼ cup (35g) chopped blanched almonds
¾ cup (85g) finely chopped stoned dates
¼ cup (40g) finely chopped preserved ginger for crystallised ginger
¾ cup strong black coffee
pinch bicarbonate of soda
1 egg, well beaten
2 tablespoons butter or margarine, melted


Recipe



Preheat oven to 180°C. Sift the flour, baking powder and salt together into a large bowl. Stir in the sugar, blanched almonds, chopped dates and diced ginger.

In a separate bowl combine the coffee, bicarb, beaten egg and melted butter or margarine. Add to the dry ingredients and stir to dampen. Pour into a well greased 23 cm x 12 cm tin, lined on the base. Bake for 40 minutes or until golden and cooked through. (To check if it's ready, poke a thin knife into centre and it will come out clean when cooked).

Allow cake to cool in the tin for 5 minutes, then turn onto a wire rack and peel off the paper from the base. Should be left at room temperature overnight before slicing.