Date and Tamarind Loaf

Name: Date and Tamarind Loaf
Yield: Makes 8 to 9 Servings (one 8½ in [21.5 cm] Loaf)
Cuisine: Indian
Ingredients: 1 cup [120 g] confectioners’ sugar; 2 large eggs, at room temperature; ¾ cup [150 g] packed jaggery or muscovado sugar; 16 pitted Medjool dates, finely chopped; ¼ tsp fine sea salt; ½ tsp baking soda; 1½ tsp baking powder; ¾ cup [180 ml] plus 1 tsp extra-virgin olive oil; ½ cup [60 g] chopped walnuts, plus 6 walnut halves; 3¼ oz [90 g] sour tamarind pulp or paste; 2 tsp ground ginger; ½ tsp freshly ground black pepper; 1 cup [240 ml] boiling water; 2 cups [280 g] all-purpose flour

Preparation info

Makes
8 to 9
Servings ( one 8½ in [ 21.5 cm ] Loaf)

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

The inspiration for this cake is a sweet chutney made from dates and tamarind, which is commonly served as a dipping sauce with samosas and other fried snacks. I often dust this cake with confectioners’ sugar or drizzle it with a little Kefir Crème Fraîche.

Ingredients

3¼ oz [90 g] sour tamarind pulp or paste
1 cup [240</

Asia
India
Cake
Vegetarian

Method

Put the tamarind in a medium heat-proof bowl and add the boiling water, pressing down on the tamarind with a spoon so it’s covered with water. Cover with plastic wrap and let sit for at least 1 hour. Massage and squeeze the pulp to soften it, and press through a fine-mesh strainer suspended over a bowl, discarding the solids in the strainer. Measure out 1

Ingredients

Method

Photos