When I was working on a project in the UAE for about a year and half, I learnt so much about dates. Most interestingly, I witnessed their growth process, something that cannot be seen in Singapore for sure! There was a mouth-watering range of fresh and dried dates, in all sizes. I used to buy them back by the kilos and gift them out to my family members. It was on a period when I was back home that I baked this Date and Honey Teacake. The next time you find yourself with a lot of dates and overly ripen bananas, you know what to do!
Preparation time: 20 minutes
Cooking time: 45 minutes
220 g self-raising flour
4 g ground cinnamon
120 g softened Q.B.B Ghee
60 g butter
100 g light brown sugar
30 g clear honey
2 X 60 g eggs, beaten
120 g pitted dates, sliced
240 g peeled ripe bananas (2 medium sized)
60 g whole walnut pieces
20 g clear honey
- Preheat the oven to 160°C.
- Line the base and longitudinal sides of a 900 g loaf tin with non-stick paper. Alternatively, line only the bases of 4 mini loaf tins.
- Place the flour, cinnamon, Q.B.B Ghee, butter, sugar, honey, eggs and dates into a large mixing bowl.
- Mash the bananas and add them into the mixing bowl.
- Beat the mixture for 2-3 minutes, using a wooden spoon until the mixture is well blended.
- Spoon the mixture into the prepared tin and level out the top.
- Scatter the walnut pieces over it.
- Bake for 45 minutes or until a skewer inserted into it comes out clean.
- Brush the cake with the remaining honey while it is still warm.
- Slice and serve.