Orange & Date Loaf

This is the season when your immunity dives low so it's essential to nourish your body with meals that are full of nutrients. This home-made Orange & Date loaf is ideal as a tea-time snack or as dessert or even when you want to nibble on something light and healthy during the day. I love to work with fruits and dry fruits when I am baking.  Oranges are so versatile and delicious in desserts and mains, so I try and use them liberally in my kitchen. 

Here's what you need to make this loaf -

2 small eggs or 1 big egg at room temperature
1/2 teacup melted butter
1/2 teacup fresh orange juice
1 teaspoon grated orange peel (make sure you don't grate the white bitter section)
1/4 teacup regular/brown sugar
1 teaspoon vanilla bourbon powder
1/2 teacup almond flour
1 teacup regular flour
6 seedless dates chopped finely
1 teaspoon baking soda
1/2 teaspoon baking powder

Method
In a big mixing bowl, add the melted butter and sugar. Beat well. I use a whisk.

After about 8-10 minutes of whisking, add the vanilla powder and mix well.
Next, add the eggs, one at a time.

Beat well.

Next, add the chopped dates & almond flour and mix well. No beating at this stage.

Follow it up with the orange juice and then the regular flour.

Mix everything well.

Add the grated orange peel and mix well.

Add the baking powder and soda last.

Mix it well without over working the mix.

Pour the batter in a loaf tin. I use a grease-proof paper to line the tin but you can also use plain flour to dust the tin if you prefer.

In a preheated oven set at 175 degrees C, place the tin and allow to bake for 35 minutes.

It should be done in 40 minutes but it depends on your kind of oven. So as always, I recommend using a tester to check if the centre is dry and not wet. If wet, allow another 5 -8 minutes. It shouldn't get too dry. I allowed mine to stay longer so it was crispy on top (my husband likes that). Luckily, the inside was nice and moist.

Mine could have done with 5 minutes less in the oven!

Allow to cool.

Once cool, turn it over on a serving tray, cut into slices and serve.

Serve warm or at room temperature. Stays good in the refrigerator till 5 days. Make sure you store it in an air-tight container so that it stays moist and doesn't dry out.


*You may use olive oil instead of butter or mix olive oil and butter (ratio half-half to come to a total of half teacup) but please note that olive oil can make the cake a little dense.