Annabel Langbeins Date loaf

                                               

By using Annabel Langbeins baking mix you can make this lovely soft date loaf. You can make it with or without the walnuts either way they both taste great.

Annabel Langbeins Date Loaf

Makes: 1 loaf

1 1/2 cup chopped dates

1 cup lightly packed soft brown sugar

1/4 cup water

1 egg

1/4 cup neutral oil

2 tbsp golden syrup

2 cups Annabel's Magic Baking Mix

2 cups chopped walnuts

Place dates, sugar and water in a large pot and bring to a boil, stirring continuously for 2 minutes over medium heat until quite think and jammy. Remove from heat and cool for 10 minutes.

Pre-heat oven to 160.C. Grease a medium loaf tin and line with baking paper.

Stir egg, oil and golden syrup into the cooled date mixture, then gently stir in baking mix and walnuts. pour into prepared loaf tin, smooth the top (dont be alarmed if the mixture looks like cookie dough its suppose to look like that, just push the mixture down in to loaf tin). Bake until top bounces back when pressed and skewer inserted into the centre comes out clean (60-70 minutes). Allow to cool in the tin. Store in an airtight container for up to a week. Serve warm or cold, sliced lightly buttered.

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Lemon and Blueberry Loaf

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil (I used canola)
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze:
1 cups Icing sugar, sifted
2 to 3 tablespoons fresh lemon juice

Directions:

Preheat the oven to 180c. Grease or line a loaf pan.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat, set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Recipe Notes:
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted

Recipe source: www.sweetpeakitchen.com