This deliciously dense and moist loaf studded with coffee and Vino Cotto cooked dates in a lingering aroma of spices and loaded with crunchy nuts in every bite, is so delightfully different and oh so more-ish!
The perfect slice to accompany a cup of coffee or tea. The loaf tastes even better the day after it’s been cooked.
320ml espresso coffee or instant coffee
100ml Vino Cotto, plus an extra 50ml for pouring
1 orange zest, finely grated
1/2 tsp cardamom seeds, freshly crushed
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
125g brown sugar
90g unsalted butter
180g Medjool dates, pitted, coarsely chopped
120g walnuts, plus an extra 1 cup for garnish
3 tbsp sesame seeds
250g self-raising flour
2 tsp baking powder
Place in a large saucepan the coffee, Vino Cotto, orange zest, spices, sugar, butter and dates. Stir over a gentle heat till the sugar dissolves and bring to a gentle boil. Lower heat and simmer for 2-5 minutes to allow the dates to break down and the mixture to thicken. Remove from heat and set aside to cool (approx. 30minutes).
Preheat oven to 180C degrees.
Prepare a loaf tin with baking paper.
Using a large mixing bowl, whisk the eggs till frothy.
Once vino cotto mixture has cooled, pour into the whisked eggs, and add the walnuts and sesame seeds. Mix to combine. Add the flour and baking powder and mix again.
Pour mixture into prepared loaf tin. Sprinkle over the extra cup of walnuts.
Bake for 45 minutes or until a skewer comes out almost clean. Don’t over cook as we want the dates to keep the loaf moist. If the walnuts on top of loaf are browning too much then cover loaf tin loosely with foil.
Cool loaf in the tin for 30 minutes.
Turn out cake onto a serving plate. Using a skewer, spike the loaf a few times and slowly pour over the remaining 50mls of Vino Cotto.
The cake will stay moist for a few days kept in an airtight container.