A classic date loaf, with its moist, dense texture, and meagre butter quantity, can easily accept a generous amount of whey protein concentrate. Jazz up this family favourite in numerous ways – spices, fruit, tea varieties and sugars. Kept in an airtight container it will have a long shelf life. Delicious toasted - or not – and served with caramel butter.
Preparation Time: 30-45 minutes ㆐Cooking Time: 40-45 minutes ㆐Makes: 1 large loaf of 12 slices/serves
Ingredients
1 well-packed cup (200g) roughly chopped dried dates
½ teaspoon baking soda
1 cup (250ml) hot, strongly-brewed tea
1 ½ cups flour, sifted
½ cup McLeod Nutrition® Whey Protein Concentrate
1-2 teaspoons mixed spice
¾ cup sugar
½ cup walnuts, chopped, optional
50 grams butter, melted
1 egg, beaten lightly
Caramel Butter (optional)
200 grams butter, softened
2-3 tablespoons (50-75 grams) dulce con leche or caramel condensed milk
Before you start
Preheat the oven to 180°C. Set the oven rack just below centre. Grease and line the base and sides of an 8-cm x 19-cm ( 6-cup capacity) loaf tin with baking paper.
Method
- Stir the dates, baking soda and hot tea together in a jug or bowl and set aside to cool – this will take about 30 minutes.
- Sift the flour, McLeod Nutrition Whey Protein Concentrate, and spice together. Add the sugar and walnuts if using and stir to mix; make a well in the centre.
- Into the well pour the date mixture, butter and egg and using a slotted spoon, stir together until just mixed. Do not beat at this will cause the loaf to peak and the crumb to be tough.
- Transfer to the prepared tin and smooth out evenly. Scatter with extra walnuts if wished.
- Place into the pre-heated oven. Cover immediately with a piece of baking paper or similar and turn the oven down to 170°C. Bake for 40-45 minutes or until firm to the touch and the sides have come away from the tin. Cool for 10 minutes in the tin before turning out on a cake rack to cool completely.
Caramel Butter
Using a wooden spoon (it’s easier) blend the butter and caramel milk together. I prefer to
have it just mixed. To make into rounds, mould the butter mixture in baking paper to a
cylinder of your preferred thickness and refrigerate until firm.
Notes to Recipe
- Use standard dried dates bought in the baking section, not the Medjool dates found in the fresh fruit and vegetable section. These are too moist.
- 200 grams is half of a standard packet of dates. The recipe can take 250 grams.
- The batter weight is just under 1 kilogram.
- Wholemeal flour can be substituted but should be weighed allowing 125 grams flour per cup weight.
- Do not turn out immediately; hot baked cakes are likely to fall apart. They need to ‘set’ first.
Variations
- Add grated orange rind and use the juice of the orange in place of some or, all the tea.
- Raisins can be substituted and are best measures by weight. They need to be well dried. Dried fruit mixes are not advised as these are coated with glycerine and are often too moist resulting in a sunken loaf with the fruit at the bottom.
An Allyson Gofton Recipe, created especially for McLeod Nutrition
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NUTRITIONAL INFORMATION (12 serves) Serving size: 90 g |
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Average quantity per serve |
Average quantity per 100g |
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Energy |
1257 kJ |
1404 kJ |
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Protein |
8.0 g |
8.9 g |
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Fat, total |
11.6 g |
13.0 g |
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- Saturated |
3.1 g |
3.5 g |
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Carbohydrate |
39.4 g |
44.0 g |
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- Sugar |
27.0 g |
30.2 g |
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Dietary Fibre |
2.7 g |
3.1 g |
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Sodium |
73 mg |
81 mg |
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NUTRITIONAL INFORMATION (12 serves - including caramel butter) Serving size: 108 g |
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Average quantity per serve |
Average quantity per 100g |
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Energy |
1818 kJ |
1678 kJ |
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Protein |
8.3 g |
7.7 g |
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Fat, total |
25.8 g |
23.8 g |
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- Saturated |
12.3 g |
11.4 g |
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Carbohydrate |
41.2 g |
38.0 g |
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- Sugar |
28.8 g |
26.6 g |
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Dietary Fibre |
2.7 g |
2.5 g |
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Sodium |
77 mg |
71 mg |
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© Allyson Gofton (recipe and text)
© Lottie Hedley (photography)