Description
This Sticky Date & Star Anise Citrus Loaf is a cozy, flavorful cake combining the natural sweetness of dates with the warm, aromatic hints of star anise and fresh citrus zest. Moist and tender with a sticky brown sugar glaze, it’s perfect served warm or at room temperature for a comforting dessert or teatime treat.
Ingredients
Scale
For the Loaf
- 200 g (7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 125 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground star anise
- Zest of 1 orange
- Zest of 1 lemon
- Pinch of salt
For the Glaze
- 100 g (1/2 cup) brown sugar
- 60 ml (1/4 cup) fresh orange juice
- 1 tablespoon unsalted butter
Instructions
- Soften Dates: In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 15 minutes to soften the dates, enhancing their natural sweetness and texture.
- Prepare the Pan and Oven: Preheat your oven to 160°C (320°F). Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-5 minutes, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to create a smooth batter. Stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, ground star anise, orange zest, lemon zest, and salt to evenly distribute the leavening and spices.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Start and end with the flour mixture, mixing just until combined to avoid overmixing which can toughen the loaf.
- Transfer and Smooth Batter: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly to prevent burning.
- Prepare Glaze: While the loaf bakes, combine the brown sugar, orange juice, and butter in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly, approximately 5 minutes.
- Glaze the Loaf: Remove the baked loaf from the oven and allow it to cool in the pan for 10 minutes. Transfer to a wire rack and brush the warm glaze generously over the top, letting it soak in for extra moisture and shine.
- Cool and Serve: Let the loaf cool completely before slicing. Serve warm or at room temperature for a comforting treat perfect for any time of day.
Notes
- Make sure to soften the dates well to incorporate moisture into the batter.
- Use a skewer test to check doneness to avoid under or over-baking.
- If you don’t have ground star anise, a pinch of anise seed powder or five-spice powder can be used as alternatives.
- Glazing while the loaf is warm helps the sugar soak in and adds a lovely sticky finish.
- Store leftover loaf wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
