Date and Tamarind Loaf
The inspiration for this cake is a sweet chutney made from dates and tamarind, which is commonly served as a dipping sauce with samosas and other fried snacks. I often dust this cake with confectioners’ sugar or drizzle it with a little Kefir Creme Fraiche (see below). A high-speed blender is a marvelous tool to use for olive oil cakes because it can quickly whip air and emulsify the liquids in the batter to create a delicate cake crumb. This cake is first spiced with ginger and black pepper and sweetened with jaggery, adding contrast to the tamarind and dates in the batter, and then finally drizzled with a tamarind glaze to add a pop of fruitiness. I prefer to use the sour tamarind found in the Asian grocery stores rather than the sweeter Mexican variety because its stronger flavor comes through better in baking.
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