This Date and Ginger Cake is marvellously moist and totally delicious.
Melt and mix recipes are my favourite and this Date and Ginger Cake is no exception. Patience is not my strong point, which is why I think I love melt and mix recipes because I can just bake and go without having to worry if the butter is soft enough and all that business.
If you like Sticky Date, then you’ll love this cake because it’s really like a Sticky Date Pudding but lighter and in cake form. It’s super easy to make and will keep for up to a week, if it will last that long.
If you’re like me and not a massive ginger fan, don’t be put off because in this recipe, it’s balanced really well with the cinnamon and gives a lovely light spiced flavour. Talking of flavour, I love baking with dates because they make bakes taste deliciously rich and caramelly and if caramelly isn’t a word, it really needs to be!
Another thing I love about this cake is that the ingredients are a who’s who of pantry staples making it the perfect bake for these times when ingredients can be scarce but the need for comfort is great.
Are you a patient person? What’s your favourite date recipe?
Ingredients
175g (1 cup) dates, chopped
125g butter, melted
390g self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 cup (250ml) warm water
115g (1/2 cup) brown sugar, firmly packed
260g (3/4 cup) golden syrup
1 egg
How to – Traditional
- Preheat oven to 160C. Lightly grease and line the base of a deep 20cm round cake tin.
- Place the melted butter, flour, bicarb, spices, water, sugar, syrup and egg into a food processor and process until just combined and smooth.
- Stir through the dates.
- Pour the batter into the prepared tin and bake for about 45 minutes or until a cake tester inserted into the centre of the cake come out clean.
- Remove from oven and allow to cool on a wire rack.
How to – Thermomix
- Preheat oven to 160C. Lightly grease and line the base of a deep 20cm round cake tin.
- Add the dates to the Thermomix and chop for 5 seconds on speed 8. Set aside.
- Add the butter to TM bowl and melt for 3 minutes at 60C on speed 2 or until completely melted.
- Add the flour, bicarb, spices, water, sugar, syrup and egg. Mix for 10 seconds on speed 6. Scrape down sides of bowl.
- Add the chopped dates and mix for 5-10 seconds on reverse speed 3.
- Pour the batter into the prepared tin and bake for about 45 minutes or until a cake tester inserted into the centre of the cake come out clean.
- Remove from oven and allow to cool on a wire rack.
