This is entirely because my much loved pot of chai spice mix suggests adding it to cakes. Tremendous idea. This low-sugar loaf cake is light as air; quick and simple to make; wonderful with a cup of tea and its grown-up flavour still passed the toddler test.
Freezes well, cuts into 10-12 slices
3 tablespoons honey
200g unsalted butter
200g self-raising flour
1/2 teaspoon baking powder
80g pitted dates
2 medium eggs, lightly beaten
2 teaspoons unsweetened chai spices
Pre-heat the oven to 160C fan / gas 4; line a loaf tin with baking paper (or a loaf tin liner for ultimate ease).
Put the dates in a small saucepan, add the honey and butter and slowly heat until they melt. Remove from the heat and cool for a couple of minutes, then tip into a food processor or use a stick blender to blitz smooth.
Combine the flour, baking powder and spices. Stir in the date mixture, then the beaten eggs.
Scrape into the prepared loaf tin and bake for 35 mins (check after 30). Remove, strip off the baking paper and cool on a wire rack.