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Date, orange & raspberry spelt loaf cake
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Sunflower oil, for greasing
165g pack pitted Medjool dates
3 tbsp clear honey, plus a drizzle to serve
3 British Blacktail Large Free Range Eggs
100g half fat French crème fraîche, plus extra to serve
Finely grated zest and 4 tbsp juice from 1 large orange
150g ground almonds
100g Sharpham Park Organic Spelt Flour
1½ tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground mixed spice
75g raspberries, plus more to serve
1. Preheat the oven to 180°C, gas mark 4 then grease and line a 900g loaf tin with baking parchment or a tin liner. Boil the kettle. Put the dates, honey and 5 tbsp freshly boiled water into a food processor and process for about 1 minute until creamy and smooth. Scrape the sides of the bowl a few times with a spatula as you go.
2. Add the eggs, crème fraîche, orange zest and juice (if your orange doesn’t give enough juice, top up with water) and pulse again to combine.
3. Mix the almonds, flour, baking powder, bicarb, mixed spice and ¼ tsp salt, then sift into the processor bowl. Pulse to a smooth, loose batter. Scrape it into the tin, then scatter with the raspberries and press them in just a little.
4. Bake for 55 minutes until dark golden, risen to the middle, and a skewer inserted into the centre comes out clean. When ready, cool for
15 minutes in the tin, then remove to a cooling rack. Serve warm or cold, drizzled with a little more honey, and with more crème fraîche
and raspberries on the side.
Typical values per serving:
This recipe was first published in May 2019.
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