Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the vibrant kitchens of the Middle East! This Date and Tamarind Loaf is not just a recipe—it's a magical blend of sweet, tangy, and rich flavors that will make your kitchen smell like a gourmet paradise. Imagine a moist, tender loaf that combines the luscious sweetness of dates with the complex tanginess of tamarind, creating a dessert so irresistible that your family and friends will be begging for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Middle Eastern
Serves: 10 servings
Ingredients
- 1 cup dates, pitted and chopped
- 1/2 cup tamarind paste
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter and line with parchment paper, allowing some overhang for easy removal.
- In a medium saucepan, combine chopped dates and tamarind paste. Add 1/2 cup water and simmer over low heat, stirring occasionally, until the dates are soft and the mixture becomes a thick, smooth paste. Remove from heat and let cool to room temperature.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together all-purpose flour, baking soda, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gently fold the cooled date-tamarind mixture into the butter mixture until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can result in a tough loaf.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the loaf cool in the pan for 10 minutes. Then, use the parchment paper to lift the loaf out and transfer to a wire rack to cool completely.
- Once cooled, slice the loaf and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Use fresh, high-quality dates for the most intense flavor. Medjool dates work exceptionally well in this recipe.
- When mixing the batter, be gentle and avoid overmixing to ensure a light, tender crumb.
- For extra moisture, you can soak the chopped dates in warm water for 10 minutes before cooking.
- Check the loaf's doneness by inserting a toothpick—a few moist crumbs are perfect, but no wet batter should remain.
- Allow the loaf to cool completely before slicing to help it set and prevent crumbling.
- Store the loaf wrapped in plastic wrap or in an airtight container to maintain its moisture for up to 3-4 days.
- For an elegant presentation, consider drizzling a light glaze or sprinkling powdered sugar before serving.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
