Description
This Date and Orange Almond Loaf is a moist and flavorful baked treat combining the natural sweetness of dates with the bright citrus notes of fresh orange juice and zest. Ground almonds add a delightful nutty texture, while brown sugar and butter create a rich base for this easy-to-make loaf cake. Perfect for breakfast, brunch, or a snack, this recipe yields a tender loaf with a harmonious blend of sweet and tangy flavors.
Ingredients
Scale
Fruit Mixture
- 150 g chopped pitted dates (1 cup)
- 180 ml freshly squeezed orange juice (3/4 cup)
- 1/2 tsp baking soda
Batter
- 115 g unsalted butter, softened (1/2 cup)
- 100 g brown sugar (1/2 cup, packed)
- 2 large eggs
- Zest of 1 orange
- 1 tsp vanilla extract
- 200 g all-purpose flour (1 1/2 cups)
- 50 g ground almonds (1/2 cup)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to ensure easy removal of the baked loaf later.
- Cook dates in orange juice: In a small saucepan, combine the chopped pitted dates and freshly squeezed orange juice. Bring the mixture to a simmer over medium heat, then reduce the heat and cook gently for 5-7 minutes until the dates have softened and absorbed the orange juice. Stir in the baking soda, which will help neutralize the acidity and tenderize the mixture, then let this cool completely.
- Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter and brown sugar using an electric mixer or by hand until the mixture becomes light, fluffy, and pale in color, indicating proper aeration.
- Add eggs, zest, and vanilla: Beat the eggs one at a time into the creamed butter and sugar mixture, ensuring each is well incorporated before adding the next. Then mix in the fresh orange zest and vanilla extract to infuse the batter with aromatic citrus and vanilla flavors.
- Combine dry ingredients: Gradually add the all-purpose flour and ground almonds to the batter, mixing gently just until the ingredients are combined to avoid overworking the flour which can toughen the loaf.
- Incorporate date mixture: Stir the cooled date and orange juice mixture into the batter until fully combined, ensuring an even distribution of the fruity sweetness throughout the loaf.
- Pour and smooth batter: Pour the prepared batter into the greased loaf pan and smooth the top with a spatula for an even surface.
- Bake the loaf: Place the loaf pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully cooked through.
- Cool the loaf: Allow the baked loaf to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing to prevent crumbling and to allow flavors to set.
Notes
- Make sure to simmer the dates gently so they soften properly but do not burn or stick to the pan.
- Letting the date mixture cool before adding to the batter prevents curdling of the eggs and uneven baking.
- Use fresh orange juice and zest for the best citrus flavor; bottled juice may lack brightness.
- Ground almonds add moisture and texture but can be replaced with almond flour if preferred.
- The loaf is best enjoyed after it has completely cooled, and it can be stored wrapped at room temperature for 2-3 days or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
