Really Soft Date Loaf with Cardamom, Fennel and Nigella Seeds
Inspired in part by a Welsh bara brith but topped with the same fragrant seeds that adorn khobez hamar, a type of date-based flatbread made in Bahrain, this rich, moist date cake from Noor Murad brings together a range of influences to create a particularly moreish tea loaf.
From the book
Lugma
Over 100 beautiful Middle Eastern recipes
From former Ottolenghi Test Kitchen lead chef, Noor Murad
Recipes with big, bold flavours that are as perfect for midweek cooking as they are for hosting
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Introduction
This date loaf is inspired by a multitude of things. The idea landed while eating a Welsh bara brith, similar to an English tea loaf, where dried fruit is soaked in tea to create a bread loaf that’s then sliced and slathered in butter. I knew then that this would be the perfect template for a cardamom date cake, which I had wanted to include in Lugma somehow. Then there’s the topping, which sets this loaf apart in a very lovely way. The combination of fennel, sesame and nigella seeds is often sprinkled onto khobez hamar, a type of date-based flatbread made in Bahrain but perfected in Al-Ahsa in eastern Saudi Arabia. This really is a special loaf, so easy to make and one that improves with time, so make it a day before you want to serve it if you can. I like to have it drizzled with tahini and date molasses, which is quite rich, so feel free to just spread it with lashings of salted butter
Ingredients
| 320g (11¼oz) | pitted Medjool dates, finely chopped |
| 400ml (14fl oz) | boiling-hot strong brewed tea |
| 1 tsp | bicarbonate of soda (baking soda) |
| 110g (3¾oz) | olive oil (by weight not volume), plus extra for greasing |
| 140g (5oz) | dark soft brown sugar |
| 2 | eggs |
| 2 tbsp | date molasses |
| 275g (9¾oz) | plain (all-purpose) flour, sifted |
| 1 tsp | baking powder |
| 25 cardamom pods | seeds only, finely crushed using a pestle and mortar |
| ¼ tsp | fine sea salt |
| For the topping: | |
|---|---|
| 1 tbsp | sesame seeds |
| 1 tsp | fennel seeds, roughly crushed using a pestle and mortar |
| 1 tsp | nigella seeds |
| To serve: | |
| tahini or salted softened butter | |
| date molasses |
Essential kit
You will need: a 1-litre loaf tin (about 23 x 13 x 6cm/9 x 5 x 2½in).
Method
Put the dates in a medium heatproof bowl and add the tea and bicarbonate of soda. Mix to combine and set aside to soften for 20 minutes.
Preheat the oven to 170°C fan/190°C/375°F/Gas mark 5. Grease and line the base and sides of a standard 1-litre loaf tin (about 23 x 13 x 6cm/9 x 5 x 2½in) with a piece of baking paper.
In a large bowl, vigorously whisk together the oil, sugar, eggs and molasses until smooth, aerated and without lumps, about 2 minutes.
In a separate bowl, whisk together the flour, baking powder, cardamom and salt.
Use a fork (or your hands) to roughly mash the dates into the tea, then whisk this into the sugar mixture until combined. Switch to a spatula and gently fold in the flour mixture, just until evenly combined (do not overmix). Transfer the mixture to the prepared tin and place it on a baking tray. Sprinkle the top with the sesame, fennel and nigella seeds, then bake on the middle rack of your oven for 65–70 minutes, or until a skewer inserted into the centre comes out clean. Check your loaf at the 35-minute mark; if it looks too dark on top, cover loosely with foil. When ready, lift the loaf out the tin using the baking paper to help you and leave to cool completely on a wire rack.
Serve sliced with a drizzle of tahini or a generous amount of softened butter, followed by some date molasses.
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