found in Desserts - Winter Warmers
Prep: 35 minutes
Cook: 40 minutes
This dark and sticky ginger cake is made healthier with naturally sweet dates, buttermilk and plenty of cinnamon and fresh ginger.
- 140g dried dates, chopped into small pieces
- 75ml rapeseed oil, plus a few drops for greasing
- 75g black treacle
- 50g maple syrup
- 1 tsp ground ginger
- 1 egg
- 175ml buttermilk
- 250g flour (plain)
- 1 tsp bicarbonate of soda
- 1⁄2 tsp cinnamon
- 50g muscovado sugar
- 125ml water, boiling
Put the dates in a small bowl and pour over boiling water. Leave to cool for 30 mins. Lightly oil a traybake tin, then line the base with baking parchment.
Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside. Beat the egg in a small bowl and stir in the buttermilk. In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar – rub the mixture between your fingers to break down any lumpy bits of sugar. Heat oven to 160°C / 140°C (fan oven) / 320°F / Gas Mark 3.
Blend the dates and their liquid to a thick purée in a small food processor. Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed – the mixture will be soft like a thick batter. Pour it into the lined tin, gently level the mixture and bake for 40-45 mins. To test if it’s done, insert a skewer in the centre – if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.
Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely. If you can wait, wrap it well in parchment, then foil. Leave for a day before cutting, as it will become stickier – it will keep moist for 3-4 days.