Skip to main content
logo
Food Advertising by

Mixed nuts and Date tea bread baked in a Nut Loaf Tin ~ 坚果干枣蛋糕


I was really glad to receive this Nut Loaf Tin from my daughter and was very anxious to bake something in it.  I googled to see how to bake a cake using this loaf tin and for a split second I was afraid that it may not be able to fit into my oven, standing upright.  But just to satisfy my intense eagerness, I removed all the racks and luckily it could fit in on the lowest shelf with a bit of air space at the top. 

I googled for a recipe and with some plus and minus modifications, managed to bake a nutty date tea bread. 

I was greeted by a 'smiling Huat Kuih' when I removed the lid of the tin.  I had expected a round or slightly cracked dome shaped top and certainly not a 'forked' one.  But after slicing off the top, it looked pretty decent for the pictures.  So that was a consolation and moreover the taste was good, moist and not too sweet.  Texture was somewhat like a steamed cake.   I could serve it with a light spread of butter as well.  I should have levelled the surface before I closed the lid but well, need to remember not to miss this step in my next attempt,







Mixed nuts and Date tea bread baked in a Nut Loaf Tin ~ 坚果干枣蛋糕 



Ingredients

  • 150 ml water
  • 60 gm chopped pitted dates
  • 1/2 tsp bicarbonate of soda
  • 60 gm brown sugar
  • 160 gm self-raising flour
  • 1 egg
  • 100 gm mixed nuts ( I used walnuts, pistachio, almonds & cashews)
  • 50 gm butter
  • 1 tsp cinnamon
  • 1 tsp vanilla
Method
  1. Boil water, brown sugar, butter till sugar is dissolved.
  2. Add in dates and boil for another 5 mins. till syrupy.
  3. Remove from heat.  Let it cool.
  4. Grease a Nut Loaf tin well and set aside.
  5. Add bicarbonate of soda to date mixture, flour, egg, cinnamon and nuts.  Mix well (batter is thick) and scoop the batter into the greased tin.  Level the surface.
  6. Close the lid.
  7. Bake in a preheated oven @ 170 deg.C, upright and bake for about 50 to 55 mins.
  8. Let cool for  a while and then gently remove the lid and check with a skewer till it comes out clean.
  9. Once cooled, open the bottom lid and slowly slide the cake out.



                     

Note :
As you will notice, this is a very small recipe and good enough to fit into this Nut Loaf Tin.  If the batter is more than halfway up the Tin, the lid may explode or the cake may be squashed while baking.  Click  'here'   for more tips on using this tin.


Comments

  1. Good job, Cheah. I love the combo of dates and nuts and this one looks really beautiful and tempting.

    ReplyDelete
  2. This bread looks so good with mixed nuts and date. Can I have a slice for tea?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chocolate chip raisin butter cupcake ~ 巧克力葡萄干牛油蛋糕

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well.  I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked.   My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.




Chocolate chip and raisin butter cupcake  ~  巧克力葡萄干牛油蛋糕  
Ingredients

230 gm unsalted butter160 gm caster sugar (reduced from 200 gm)4 eggs200 gm self-raising flour60 ml milk50 gm choc chips50 gm raisinsZest from 1 orange1 tsp vanillaa pinch of saltMethod Sift the self-raising flour and salt, set aside.Beat the butter, sugar and orange zest till light and creamy.Add in the eggs one @ a time, mix well.  Add in vanilla.On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.Add in the chocolate chips and raisins.   Mix till well combined.Using an ice-cream scoop, scoop the ba…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…