- 3/4 cup (110g) finely chopped seeded dates
- 1/3 cup (80ml) boiling water
- 1/2 teaspoon bicarbonate of soda
- 1/4 cup (90 g) maple syrup
- 90g butter, softened (I use the microwave)
- 1/3 cup (75g) firmly packed brown sugar
- 2 eggs
- 3/4 cup (120g) wholemeal self-raising flour (or regular self-raising flour)
- 1/2 cup (75g) plain flour
Preheat the oven to moderate (180 degrees C). Grease a 14cm x 21cm loaf pan, or line it with baking paper (an easier and cleaner option).
Combine the dates and hot water in a small heatproof bowl (I used a metal bowl). Stir in the soda and let stand for 5 minutes. This will soften the dates. Stir in the maple syrup. I use digital scales which means I can measure the syrup by weight – put the bowl on the scales, hit “zero” then add 90 g syrup.
In another bowl beat the butter and sugar with electric mixer until light and fluffy. Add the eggs one at a time, beating until just combined between additions. At this stage the mixture will separate but will come together later. Add the date mixture to this butter mixture then stir in the sifted flours.
Spread mixture into the pan and bake about 50 minutes. Let the tin stand for about 10 minutes before removing from pan and letting cool on a wire cake rack.