May 3, 2016

Date & rosewater bread

Ever since I first had a chance to learn their taste, I simply can’t live without dates. I have them with me wherever I go, as a healthy snack and perfect candy alternative.                                 

This cake is just like them- with a deep, caramel flavor, crusty skin and soft, moist centre .I adapted the recipe from a wonderful Samar Khanafer’s polish cookbook Hummus, Za'atar and Pomegranates, which is filled with amazing Middle Eastern food and mouthwatering photos.

Ingredients for a small loaf:

- 300g Medjool dates, pitted
- 1/2 cup water
- 230g flour
- 100 g cane sugar
- 2 tbsp baking powder 
- 1 tsp cinnamon
- 2 free-range eggs
- 125g butter
- 2 tbsp rose water (optional)

1. Preheat the oven to 180C/360F.
2. Cut the dates into little chunks and place in a saucepan along with 1/2 cup water. Simmer for 10 minutes until the dates are tender. Leave to cool. 
3. In another bowl, mix the flour with baking powder and cinnamon. In a separate bowl, beat the butter with sugar, then add the eggs and beat again. 
4. Use a hand blender to mash the dates and water into a smooth paste, then pour the rose water and stir well.
5. Combine the dry ingredients with the wet ones, add the paste and blend thoroughly. The batter should be thick so don’t worry.
6. Put the batter in a lined loaf pan and bake in preheated oven for about an hour. Remove when toothpick inserted in the center comes out completely dry. 


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