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Fairtrade Tea and Honey Cake

Serves: 4 / Preparation time: 10 minutes / Cooking time: 40 minutes

Method:

  1. Preheat the oven to 180°C (350°F/Gas 4)
  2. Line an 8in x 10in (20 cm x 25 cm) tin with non-stick parchment paper.
  3. To make the date puree place the chopped dates into a pan with the cold tea and simmer gently for 5 minutes until the dates are soft and the liquid is absorbed.
  4. Mash or blend the dates until smooth and set aside until cool.
  5. Place the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
  6. Gently stir the dates into the mixture then spoon into the prepared tin and level the top. Scatter the walnut pieces over.Bake for 30-40 minutes until well risen and golden.
  7. Cool slightly in the tin then drizzle over the remaining honey and cut into squares.

Hints and Tips
For a change top the cake with pecan nuts.

You will need:

Makes 12 slices

For the tea and date puree

  • 175g (6oz) The Co-operative Wholefoods chopped dates
  • 100ml (3.5fl oz) cold strong The Co-operative Fairtrade 99 tea

For the cake

  • 225g (8oz) The Co-operative self-raising flour
  • 1/2tsp ground cinnamon
  • 175g (6oz) The Co-operative butter- softened
  • 100g (4oz) The Co-operative Fairtrade soft brown sugar
  • 4tbsp The Co-operative Fairtrade honey
  • 3 The Co-operative free range eggs, beaten
  • 80g The Co-operative wholefoods walnut pieces

Subject to availability

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