Date and tamarind loaf from Season: Big Flavors, Beautiful Food (page 210) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kefir crème fraîche

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamarind paste for tamarind pulp, and muscovado sugar for jaggery. Author's correction: "Combine the 3/4 cup [180 ml] olive oil, the 1 cup [240g] tamarind pulp and jaggery in a blender"

  • purrviciouz on December 25, 2019

    I used the tamarind past and muscovado sugar substitutions. I rather enjoyed the icing and thought it balanced the cake. This was a bit tangy for me altogether though.

  • SheilaS on May 29, 2019

    I baked this recipe in 4 mini-loaf pans (140 mm x 82 mm) which baked up in ~ 40 minutes instead of a full hour. The dates I had were quite large so it was too much sweet gooey stuff for my taste but overall, I liked the combination of sweet and tart with warmth from the ginger and black pepper. I tested the glaze on one loaf but preferred it without. Serving with the kefir crème fraîche as suggested in the header notes was nice.

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