Spiced coffee, date and pomegranate loaf

all details

This is my interpretation of Dan Lepard's Marrakesh Express loaf cake. It is dense and moist and loaded with spice, with a moreish sweet and sour accent from the pomegranate molasses - a slice with a strong black coffee is a perfect way to spice up a cold afternoon.

spiced-loaf_wide
Spiced coffee, date and pomegranate loaf. Photo: Marina Oliphant

Ingredients

320ml freshly brewed black coffee

1 orange, zest only, finely grated

1 tsp cardamom seeds, freshly crushed

2 tsp ground cinnamon

2 tsp ground cloves

125g brown sugar

80g unsalted butter

180g dates, pitted and roughly chopped

180ml pomegranate molasses

2 eggs

120g walnuts, plus an extra handful to garnish

3 tbsp sesame seeds

230g fine wholemeal flour

2 tsp baking powder

 

Method

1. Line the base and sides of a 17-centimetre loaf tin (I use a deep tin; for a shallower tin, it might need to be 23 centimetres-25 centimetres long).

2. In a large saucepan, add the coffee, orange zest, spices, sugar, butter, dates and 100 millilitres of the pomegranate molasses. Bring to the boil, take off the heat and leave to cool.

3. Preheat the oven to 160 degrees fan-forced or 180 degrees conventional.

4. Beat the eggs until frothy, then mix into the cooled liquid. Stir in the walnuts and sesame seeds. Add the flour and baking powder and mix to combine, then pour into the prepared loaf tin. Sprinkle over the extra walnuts.

5. Place in the preheated oven and bake for 45 minutes or until a skewer comes out almost clean.

6. Cool in the tin for 30 minutes, then turn out. Spike with a skewer about six times and slowly pour over the remaining pomegranate molasses. Store wrapped in cling film or in an airtight container.

 

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  • Main Ingredients - Nuts
  • Course - Snacks, Breakfast/Brunch
  • Occasion - Mother's Day

6 reviews so far

  • Rating: 4 out of 5 stars

    Easy to make but I think it is too clovey, I ground my own cloves so possibly all spice might be milder, or less cloves or use already pre packed ground cloves.

    Commenter
    Tooney
    Location
    Melbourne
    Date and time
    July 10, 2013, 3:10PM
  • Rating: 1 out of 5 stars

    I don't know if I used a different type of pomegranate molasses to the one used in the recipe, but the quantity used in this recipe completely flooded all the other flavours. I purchased the pomegranate molasses at our local deli. We found this loaf a big disappointment and only had a small slice each before throwing it out. 2 tspns of cloves also seemed excessive to me.

    Commenter
    vcal
    Location
    Date and time
    July 12, 2013, 10:52AM
  • Rating: 0.5 out of 5 stars

    This recipe was obviously not tested prior to publishing. The flavours are all wrong. WAY too much clove and pomegranate molasses totally overpowers everything else. You cannot even taste the coffee. Fail.
    We were very disappointed as we followed the recipe exactly and even went out and bought expensive pomegranate molasses. What a waste!

    Commenter
    KPower
    Location
    Date and time
    August 13, 2013, 1:04PM
  • Rating: 4.5 out of 5 stars

    Delicious, have had request to make another for the builders to have with morning tea.

    Commenter
    Philippa Bone
    Location
    Date and time
    August 23, 2013, 3:05PM
  • Rating: 2 out of 5 stars

    Happy with the texture of the loaf, I feel the clove and the amount of the pomegranate syrup is overpowering. Suggest Dan Lepards Marrakech express loaf recipe. I will be attempting it next time.

    Commenter
    ukupheka
    Location
    Date and time
    September 20, 2013, 6:29PM
  • Rating: 5 out of 5 stars

    Made this delicious cake and the only bit I changed was less cloves, put in one teaspoon instead of two. So fragrant and moist, the cake disappeared within a few days.

    Commenter
    Sal
    Location
    Melbourne
    Date and time
    November 09, 2013, 9:36AM

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