A warmly spiced tea loaf inspired by ancient flavours and feline legends.
“He dreamed he was walking by a river in the heat of the night. Zigzag trees swayed in the warm breeze. The air smelled like cinnamon, and tasted of ripe dates.“
— Varjak Paw, SF Said
This loaf was born from a quiet afternoon and a love of Varjak Paw—a story that carries you from dark city streets to ancient Mesopotamian dreamscapes, where the air is sweet, spiced, and full of mystery. It’s a rich cake with soft dates, fragrant with strong chai, and needs no adornment. Just slice, breathe in, and enjoy the warmth.
Ingredients
- 300ml strong chai tea (I used Brew Tea Co loose leaf, brewed double strength)
- 400g pitted dates, chopped into small (pea-sized) pieces
- 100g soft brown sugar (light muscovado works well)
- 1 large egg, beaten
- 225g self-raising flour
Instructions
- Brew your tea: Use 2 heaped tsp loose leaf chai per 300ml boiling water. Let it steep, then cool slightly.
- Soak the dates: In a large bowl, pour the warm tea over the chopped dates. Stir in the sugar. Cover and leave to soak for at least 2 hours, or overnight in the fridge.
- Preheat the oven to 160°C (140°C fan) / 325°F / Gas 3. Grease and line a 2lb loaf tin with baking paper.
- Mix the batter: Add the beaten egg to the date mixture and stir. Fold in the self-raising flour until just combined. The batter will be quite wet — that’s perfect.
- Bake in the centre of the oven for 1 hour to 1 hour 10 minutes. Check with a skewer — it should come out clean or with a few moist crumbs.
- Cool in the tin for 10–15 minutes, then turn out onto a wire rack to cool completely.
To serve
Keeps beautifully for several days and can be frozen.
Best sliced thick and eaten plain — but also great with a little butter.
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