Quick and Easy

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
Mini date and pistachio loaf cakes with espresso syrup
12 mini loaves
10M
30M
1H
40M

Ingredients

Method

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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