This is a old Thermomix recipe from the days that I first signed up as a consultant in 2011. I have made this date loaf so many times, and as time has passed I have adjusted the recipe to cater for my own tastes. It is a family favourite, but every time I make the loaf for others I am asked for the recipe, so it is time to share it here for others who may wish to try it.
I love the date loaf served just on its own, but when I have visitors I like to drizzle a thick slice with a little maple syrup and serve it with a dollop of Greek yoghurt.
The loaf keeps well for a few days at room temperature in a sealed container … just make sure that when you serve it you do it justice by offering a nice thick slice!
- 300g Medjool dates, pitted weight, cut in half
- 450g filtered water
- 3 tsp bicarb soda
- 125g light muscovado sugar, or plain brown sugar
- 125g golden caster sugar, or plain caster sugar
- 90g butter, cubed, room temperature
- 3 x 60g eggs
- 260g self raising flour
- 2 tsp vanilla extract
- 1 tsp sea salt flakes
- Preheat oven to 180 degrees, fan forced, and place rack into middle of oven
- Grease and line a large loaf tin, base measurement 25cm x 10cm, with baking paper
- Place dates and water in TM bowl and heat 5 minutes / 100 / speed 1, then mix 12 seconds / speed 4, scrape around bowl
- Add bicarb soda and mix 5 seconds / speed 2, mixture will bubble up which is fine, stir mixture around bowl, then place into a separate container and put aside
- Lightly rinse out TM bowl with cold water and wipe with kitchen paper (no need to completely wash bowl … you just want to cool it down)
- Place both sugars and butter into TM bowl and blend 30 seconds / speed 4, scrape around bowl and repeat 1 minute / speed 4 until light and creamy, scrape around bowl
- Add eggs and blend 1 minute / speed 4
- Add flour, vanilla, salt and date mixture and blend 5 seconds / speed 4, scrape around bowl and repeat 2 seconds / speed 4
- Pour mixture into loaf tin, level top with the back of a spoon and tap the tin lightly on the bench to release any air bubbles in the batter
- Bake for 55 to 60 minutes, or until a skewer inserted into centre comes out clean (it takes exactly 55 minutes in my oven)
- Allow loaf to rest in tin for 20 minutes before removing to a cooling rack to cool completely before cutting and serving