Mini date and pistachio loaf cakes with espresso syrup

This mini date and pistachio loaf cake recipe creates the perfect bake for sharing! Small yet satisfying, these little loaves will be delicious served at your next morning tea drizzled with espresso syrup

By Jo Wilcox
  • 10 mins preparation
  • 30 mins cooking
  • 1 hr marinating
  • Makes 12 mini loaves
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  • 200 gram pitted dates
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 120 gram butter, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/4 cup pistachios, finely chopped, plus extra to garnish
  • 1/2 cup liquid honey
  • 1 shot coffee or 1 tsp instant coffee mixed with 2 tbsp boiling water


  • 1
    Place the dates in a glass or stainless-steel bowl and sprinkle over the soda, add the boiling water and mix well. Set aside for 1 hour or until soft and tender.
  • 2
    Preheat oven to 170°C. Place the warm dates (including liquid) in a food processor. Add butter and sugar and blend well. Add eggs and mix again. Add flour, baking powder and ginger and pulse until mixture just comes together.
  • 3
    Transfer mixture to a bowl and fold in the chopped pistachios. Spoon into lightly greased or sprayed mini loaf tins or moulds and bake for 25-30 minutes or until a skewer is removed cleanly. Set aside to cool.
  • 4
    For espresso syrup, combine honey and coffee and stir well. When loaves have cooled but are still warm, drizzle with espresso syrup, sprinkle with extra chopped pistachios and serve.

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