I’m a bit of an old-fashioned girl and I’ve got a super soft spot for old cake tins. Just ask Veronica, who works with me. I’ve got a lot of tins. A LOT of tins! So many tins!! No matter how we stack them, at least once a week there’s a tin slide and fall in the kitchen as they tumble and scatter all over the floor. 🙂 Yeah, I’ve got a LOT of tins, too many, no doubt. BUT, I love them all and am sure that they’ve all got a story to tell and have baked a many number of tweets in their time.
Last week, the lovely Diane from the op-shop strolled in with a couple of Willow Nut Loaf tins. “Do you want them?” DID I WANT THEM???!! Have we met, Diane? Of course I want them!! So I had some time today and pulled out a recipe that I used to make a lot when we were living in Parkes. I had a customer in Orange who loved the Birdseed Date and Honey Loaf that I made. I must have baked and delivered dozens and dozens of them up to Orange to a very happy customer. I’m not sure why I stopped making this lovely cake. So today was the day to put it back on the menu. With a few tweeks, of course!!
BIRDSEED TAHINI DATE LOAF
egg free, dairy free, nut free, gluten free
(the recipe is enough for one Willow Loaf tin)
110g dates, chopped
1/2 cup boiling water
1/2 tsp bi-carb soda
90g honey or maple syrup or golden syrup – your choice of syrup sweetener
40g olive oil
150g gluten free flour blend
(suggestions: millet, buckwheat, rice flour, tapioca, chick pea, potato starch – a balance of heavy, protein-rich flours and starchy, light flours is the way to go. An easy blend would be 50g millet, 50g buckwheat, 50g rice flour)
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 mixed spice
- Mix chopped dates and boiling water together until the dates soften. Around 5 minutes.
- Add bi-carb soda to dates and water and mix.
- Gently heat tahini, oil and honey/maple syrup
- Add date mixture to tahini mixture and stir in.
- Sift in flours, baking powder and spices to mix well to combine.
- Grease the round cylinder and lids of the nut loaf tin. I use a spray canola oil. (This is the only time I use canola oil – I never use it in my baking.)
- Put a lid on one end of the tin and sit it in a small baking tray (in case your loaf leaks through a little)
- Pour or spoon the mixture into the cylinder and put the other lid on securely. Your mixture should be no more than 3/4 of the tin.
- Keeping tin vertical put into the oven. You’ll need to put your tray on the lowest shelf and remove the top shelf. It’s pretty tall!
- Cook for around 35 -40mins
- Remove from oven and remove lid from one end. Test with a skewer. If the skewer comes out clean, your cake is good. If it’s still gooey, then put the lid back on and put it into the oven for another 5mins. Once the skewer comes out clean – you’re done!
- Remove from oven and allow to stand for 10 mins. Remove one lid and gently slide the cake out of the tin.
- Once cooled ice with a simple lemon or orange glaze. Yum!
I reckon that there are lots of possibilities for these swanky little Willow Nut Loaf cake tin: apple and cinnamon, pear and ginger. Lots of lovely Mavis and Olive and Maud recipes to be rediscovered – Birdseed Style!! 😉
(If you don’t have a cylindrical Willow Nut Loaf tin, an ordinary cake or loaf tin will work. You’ll just need a small tin, as the cake mix is not a large quantity.)