Earl Grey Tea and Medjool Date Cake

local_grocery_store Ingredients

• 250g Medjool dates, pitted and chopped
• 200ml Earl Grey tea, brewed and cooled
• 150g muscovado sugar
• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 100g leftover roasted pumpkin, mashed
• 100ml vegetable oil
• 100ml almond milk
• 50g flaked almonds

restaurant_menu Method

1. 1.Preheat the oven to 180°C/350°F/gas 4.
2. 2.Grease a 20cm Bundt tin with a little oil.
3. 3.Put the dates, tea and sugar in a pan and bring to the boil.
4. 4.Simmer for 5 minutes, then remove from the heat and leave to cool.
5. 5.Sift the flour, baking powder and mixed spice into a bowl.
6. 6.Add the mashed pumpkin, oil, almond milk and date mixture and stir until combined.
7. 7.Pour the mixture into the prepared tin and sprinkle with the flaked almonds.
8. 8.Bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
9. 9.Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

lightbulb_outline Tips

• chevron_rightIf you don't have Earl Grey tea, you can use any other tea you like. Just make sure it's brewed and cooled before adding it to the mixture.
• chevron_rightIf you don't have leftover roasted pumpkin, you can use mashed sweet potato or butternut squash instead.