Fairtrade Fortnight (February 29-March 13) is now underway so today I’m suggesting a tasty tea and honey cake recipe using Fairtrade products to help those less fortunate in developing countries...
175g (6oz) The Co-operative Wholefoods chopped dates
100ml (3.5fl oz) cold strong The Co-operative Fairtrade 99 tea
For the cake
225g (8oz) The Co-operative self-raising flour
1/2tsp ground cinnamon
175g (6oz) The Co-operative butter- softened
100g (4oz) The Co-operative Fairtrade soft brown sugar
4tbsp The Co-operative Fairtrade honey
3 The Co-operative free range eggs, beaten
80g The Co-operative wholefoods walnut pieces
Preheat the oven to 180°C (350°F/Gas 4).
Line an 8in x 10in (20 cm x 25 cm) tin with non-stick parchment paper.
To make the date puree place the chopped dates into a pan with the cold tea and simmer gently for five minutes until the dates are soft and the liquid is absorbed.
Mash or blend the dates until smooth and set aside until cool.
Place the flour, cinnamon, butter, sugar, two tablespoons of the honey and the eggs into a large mixing bowl.
Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
Gently stir the dates into the mixture then spoon into the prepared tin and level the top. Scatter the walnut pieces over.Bake for 30-40 minutes until well risen and golden.
Cool slightly in the tin then drizzle over the remaining honey and cut into squares.
Preparation time: 10 minutes
Cooking time: 40 minutes