|adorned with honeyed yoghurt and fruit salad|
I love a walnut loaf, and, to revisit an old subject, I have eggs to use, thanks to our very own chickens. So I gave the Date and Walnut loaf a try. I’ve just eaten the last slice. I wrapped it up and let it sit for three days before tasting it, or, if you want the truth, I hid it. Cake doesn’t last long around here, and I wanted to see what it was like when it sat for a while. The answer is: delicious.
|three trying to lay at once|
You’ll see that the ingredients are all based around the 3 eggs, 50g of fat, per egg and the same of dates and sugar 100g of flour and 25g of walnuts. So if you want to make a teeny loaf just add that to a third of the juice and zest of an orange. Or make a very very orangey version.
I use an electric whisk.
Set oven to 170C/325F/Gas Mark 3
Line a 500g/1lb loaf tin
· 150g/5oz Butter or Margarine
· 150g/5ozDark brown sugar (muscovado)
· 3 Eggs, beaten
· 1 Small orange, grated rind and juice
· 150g/50z Dates, chopped and stoned
· 75g/3oz Walnuts, chopped
· 300g/10oz Wholemeal self-raising flour
Cream the butter and sugar together until pale and fluffy
Beat in the eggs one by one, then stir in the orange rind
Fold in the dates, and half the walnuts and the flour
Add the orange juice last
Spoon the mixture out of into a lined 900g/1lb loaf tin
Level the surface of the mixture and scatter the rest of the walnuts over the top
Bake for 1 to 1 ¼ hours, until risen and golden brown in a coolish oven 170C/325F/Gas Mark 3
If you can, leave for a few days before eating