This cake recipe is an afternoon tea delight.
½ cup boiling water
3 tsp Neat Jane’s “English Breakfast Organic Tea” 250g Pitted dates, roughly chopped
1¾ cups self raising flour
¼ cup plain flour
¾ cup brown sugar
125g butter, melted
2 eggs, lightly whisked
Butter to serve
Use a rectangular deep cake tin and line the base with baking paper. Grease lightly. Pre-heat oven to 160ºC.
Place the boiling water and Neat Jane’s “English Breakfast Organic Tea” in a bowl and allow to infuse for 5 minutes. Strain the tea leaves and set aside. Discard the tea leaves.
Place the dates in a bowl and pour over the tea.
In another bowl sift the flours into a bowl stir in the sugar. Add the date mixture and butter. Beat in the eggs one at a time and stir with a wooden spoon until just combined.
Spoon mixture into tin. Bake for 50 minutes or until risen and firm to touch. Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and peel off the baking paper. Leave to cool.
Download Recipe PDF English Breakfast Date Cake