Rooibos date loaf

You can have your tea and eat it too! Try this rooibos date loaf recipe for a new take on tea and cake.


140g chopped dates
1 tsp (5ml) bicarbonate of soda
3/4 cup brewed Rooibos tea
2 peeled and grated apples
1 and 1/4 cups (175g) self-raising flour
3/4 cup (150g) brown sugar
150g melted butter
1 tsp (5ml) vanilla extract
4 free-range eggs
For serving: quince and rosemary jam


Preheat the oven to 160°C. Soak the dates and bicarbonate of soda in the Rooibos for 10 minutes, then blend until smooth. Place the apples, flour and sugar in a bowl. Add the melted butter, vanilla extract, eggs and date mixture and mix well. Spoon into a bundt pan and bake for 50 minutes or until cooked through. Allow the loaf to cool slightly before removing from the tin. Serve with quince and rosemary jam.

Cook’s note: The quince and rosemary jam is from Karma Jams, winner of the 2012 Eat In DStv Food Network Produce Award for the Best New Product.

By Abigail Donnelly

Photographs by Donna Lewis

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