Description
This Sticky Date & Star Anise Citrus Loaf is a cozy, flavorful treat combining the rich sweetness of dates with the warm spice of star anise and bright citrus notes. Soft and moist, this loaf is perfect for afternoon tea or dessert, enhanced by a sticky orange glaze that adds just the right touch of tangy sweetness.
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 the 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.
- Prepare the Oven and Pan: Preheat your oven to 160°C (320°F). Grease and line a 9×5 inch loaf pan with parchment paper to prevent sticking.
- 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 creates a smooth batter texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract for aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground star anise, orange zest, lemon zest, and a pinch of salt to distribute flavors evenly.
- Combine Batter and Dates: Gradually add the dry ingredients to the butter mixture, alternating with the softened date mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Transfer and Smooth: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake the Loaf: Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
- Make the Glaze: While baking, combine the brown sugar, orange juice, and butter in a small saucepan over medium heat. Stir until sugar dissolves and mixture thickens slightly, about 5 minutes.
- Glaze the Loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack and brush the warm glaze over the top to soak into the loaf.
- Cool and Serve: Allow the loaf to cool completely before slicing. Serve warm or at room temperature to enjoy the full depth of flavors.
Notes
- If you prefer a stronger star anise flavor, you can gently toast the ground star anise before adding it to the flour mixture.
- Ensure dates are well softened for a moist texture in the loaf.
- Covering the loaf with foil during baking prevents over-browning but still allows thorough cooking.
- This loaf keeps well for 2-3 days stored in an airtight container and can be lightly warmed before serving.
