A luscious and sticky loaf made with Medjool dates, bright orange zest, and a sticky citrus glaze—perfect for brunch or an elegant dessert.

Scale

200g pitted Medjool dates, chopped

150ml boiling water

1 tsp baking soda

120g unsalted butter, softened

150g light brown sugar, packed

2 large eggs

Zest of 2 oranges

60ml fresh orange juice

1 tsp vanilla extract

200g all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

Pinch of salt

For the glaze: 80g powdered sugar, 2 tbsp orange juice, 1 tbsp golden syrup

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1. Preheat oven to 180°C (350°F) and line a loaf pan.

2. Soak chopped dates in boiling water with baking soda for 10 minutes.

3. Cream butter and brown sugar until light and fluffy.

4. Add eggs one at a time, then orange zest, juice, and vanilla.

5. Sift flour, baking powder, cinnamon, and salt. Fold into batter with date mixture.

6. Pour into pan and bake 45–50 minutes until a skewer comes out with moist crumbs.

7. Mix glaze ingredients until smooth.

8. Pour glaze over warm loaf, let cool 10 minutes, then remove and serve.

Soak dates thoroughly for a soft, fudgy texture.

Fold gently—overmixing makes loaf tough.

Make ahead: bake a day before and glaze fresh when serving.