Tamarind, Date & Cardamom Loaf Cake – Panqué de Tamarindo, Dátiles y Cardamomo

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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min

For the loaf cake

  1. 100 grams (3.53 oz) dates, pitted and chopped
  2. ½ cup tamarind pulp
  3. ⅔ cup water
  4. 100 grams (3.53 oz) dark brown sugar
  5. 80 grams (2.82 oz) unsalted butter
  6. 2 eggs
  7. 230 grams (8.11 oz) whole-wheat flour
  8. 2 teaspoon baking soda
  9. 1 teaspoon cardamom powder
  10. Pinch of salt
  11. ½ cup (50 grams) pecans, roughly chopped and toasted

For the frosting

  1. 100 grams (3.53 oz) confectioner’s sugar
  2. 1 teaspoon cardamom powder
  3. Juice of 1 lime
  4. 1 Tablespoon unsalted butter, melted

For the loaf cake

  1. Preheat oven to 180°C (350°F). Grease and flour one loaf pan 23 × 13 × 7.5 cm (9 x 5.1 x 3 inches).
  2. In a medium saucepan put the chopped dates, tamarind pulp, water and dark brown sugar. Let it boil for one minute. Add the butter and remove from heat. Move with a rubber spatula until the butter is completely dissolved. Let it cool for 10 minutes approximately. Add the eggs and mix well.
  3. In a large bowl combine flour, baking soda, cardamom powder and salt. Add the liquid mixture and mix until combined. Gently fold the in the pecans.
  4. Pour the batter into the prepared pan. Smooth the surface with a straight spatula. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the bread cool in the pan. Transfer to a cooling rack and let cool.

For the frosting

  1. In a small bowl, mix all the ingredients with a fork. If the mixture ends too watery add more powdered sugar and if it’s too thick add more lime juice (NOTE: when adding the extra powdered sugar or the lime juice, do it gradually and in very small amounts because it’s really easy to go overboard). Let sit for a few seconds so the butter helps to thicken it. Spread it over the loaf cake with the help of a spatula.
  2. Enjoy!

How to make tamarind pulp

  1. Peel the tamarind pods, removing the inner roots. Don’t remove the seeds at this point. In a small saucepan, add the peeled tamarind pods and water to cover. Boil until the pulp is soft, moving constantly with a rubber spatula, about 15 minutes, until the flesh is very soft and it has a jam like texture. Let it cool. Strain, moving the tamarind in the strainer with the back of a spoon. From time to time, add the remaining cup of water to help loosen the tamarind flesh. Discard the solids.
By Sweet Cannela

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