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

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.